I just heard that there’s a new diet that allows you to eat tacos everyday and you can still lose weight. Well, I may not believe that but here is one of my favorite taco recipes that I was so happy to share that I jumped up and down and burned about three calories. Yay me:)
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
preparation
preparation Time20 mins
cook Time
430 mins
servings
12
calories
55 per serving
ingredients
- 4 pounds Pork shoulder
- 2 Large oranges, zested and juiced
- 4 Limes, zested and juiced
- 2 tablespoons Low sodium soy sauce, *or liquid aminos
- 2 tablespoons Raw honey
- 1/4 cup Olive oil
- 2 Chipotle chiles, plus 1 Tbsp adobo sauce
- 1 tablespoons Cumin
- 2 teaspoons Corriander
- 1 tablespoons Dried oregano
- Kosher salt and fresh cracked black pepper
- 1 Red onion, sliced
- 4 Garlic cloves, smashed
- 2 Bay leaves
- 1 Package of corn tortillas or flour tortillas
- 1 Can of coconut milk, placed in fridge overnight
- 1 Lime, juiced
- Kosher salt and fresh cracked black pepper
- 1 Bunch of organic radishes, sliced thin on a mandoline
- 1 cup Red wine vinegar
- 1 tablespoons Turbinado or raw cane sugar
- Bor scratch made salsa verde
- Cilantro, for garnish
- Lime wedges, for garnish
directions
Directions:
Place pork into slow cooker. In a small bowl whisk the next 11 ingredients together. Pour over pork and set slow cooker for 8-10 hours on low or 6-8 on high. While pork is cooking, make the crema by whipping cup of coconut milk (which should have the consistency of butter at this stage) with the limes and season with salt and pepper. Keep chilled until ready to serve. For the pickled radishes, place sliced radishes into a small bowl with red wine vinegar and honey. Stir to combine and let sit out on your kitchen counter for a couple hours then place into a glass container and refrigerate until you are ready to serve the tacos. When the slow cooker shuts off, remove the pork and let rest on a cutting board for 10 minutes then shred meat with two forks. Strain remaining juice and ingredients through a sieve and toss with pork. To serve tacos, place carnitas into corn tortilla shell (they are best served warm), then add some coconut crema, salsa verde, and cilantro. Serve with limes to juice. Happy Eating!
SHOP THE POST
