Description
These Pork Tacos with Pineapple Chili Lime Slaw are a fresh and flavorful way to use leftover pork. Sweet pineapple, crunchy cabbage, lime, and cilantro pair perfectly with tender pork for a quick lunch or easy dinner the whole family will love.
Ingredients
Scale
Sweet Potato Fries
- 4–5 sweet potatoes, sliced into wedges (about 1 per person)
- 1–2 tablespoons avocado oil
- Unrefined sea salt, to taste
Tacos
- 3–4 cups cooked pork, shredded or chopped
- 8–10 tortillas (we prefer Siete almond flour tortillas)
Pineapple Chili Lime Slaw
- 1/2 bag coleslaw mix (about 7–8 ounces)
- 1 cup shredded purple cabbage
- 1 cup diced pineapple
- 1/2 jalapeño, finely diced (more or less to taste)
- 1/4 red onion, finely diced
- 1/4 cup mayonnaise
- Juice from 1/2 lime
- 1–2 teaspoons chili lime seasoning, or to taste
- 2 tablespoons chopped cilantro
- Cracked black pepper, to taste
Instructions
- Preheat oven to 400°F. Use convection bake if you have it.
- Toss sweet potato wedges with avocado oil and salt. Spread in a single layer on a baking sheet.
- Bake for about 30 minutes, until tender with crispy edges.
- While the fries bake, combine the coleslaw mix, purple cabbage, pineapple, jalapeño, red onion, mayonnaise, lime juice, seasoning, cilantro, and black pepper in a large bowl. Stir well and refrigerate until ready to serve.
- Warm the cooked pork in a skillet or microwave until heated through.
- Warm the tortillas in a skillet, on a griddle, or according to package directions.
- Fill each tortilla with pork and a generous scoop of pineapple chili lime slaw.
- Serve immediately with sweet potato fries.