So, I’ve told you before that I LOVE tacos! They are so easy to throw together and my family loves them! But what I especially love about them is that they are like a food pyramid on my plate. Start with a tortilla or flatbread (or taco shell for crunchy tacos), add your meat or other protein (tofu, falafel, beans, etc.), then some veggies and finally some dairy with sour cream, plain yogurt and/or cheese. Yummy!
The bonus? My family is getting a daily serving of ALL the food groups in just one meal. How cool is that? And they don’t even think about it. Sure, there’s the occasional picking out of the veggies like onions or bell peppers but a lot of them go unnoticed and get gobbled up and they’re even asking for seconds.
Since tacos are one of my favorite weeknight meals, I’m sharing with you the “recipe” for this week’s taco. I’ll be sharing other versions here and there as I get to them…Greek Tacos, Asian Tacos, Mexican Tacos, you name it and it can become a taco!
Here’s how to make the pork taco shown above (not super scientific but easy!):
BRENDA’S PORK TACO
2 C cooked Pork Tenderloin, cubed or shredded (mine was leftover from a recipe similar to this one)
1 C sliced onions
1 C sliced green bell pepper
1-2 ripe avocados, sliced
1 C shredded Monterrey Jack cheese
1/2 C sour cream
6-8 Flour tortillas
Saute onions and green bell pepper in 1 T canola oil until tender. Layer pork, peppers and onions and remaining ingredients evenly between tortillas, adding ingredients as desired to customize to your taste preference. Roll up and enjoy!
Let me know if you try it and what you think!
Leave a Reply