Prep Time: 10 minutes
Cook Time: 10 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
1 1/4 pounds cooked pulled pork, warmed
12 5- or 6-inch corn tortillas, OR flour tortillas
3 cups iceberg lettuce, OR romaine lettuce, shredded (about 1/4 head of iceberg or 1/2 small head of romaine)
1 cup salsa, purchased or homemade, or more to taste
Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa.
Repeat with the remaining tortillas and serve.
* If you prefer to heat all of the tortillas at once, microwave them on high until warm and softened, 1 to 2 minutes.
Makes 6 servings
Instead of assembling the tacos yourself, you can arrange the pork, lettuce, salsa, and warm tortillas on a platter and let guests make their own. If you like, add cheese, guacamole, sliced avocado, or sour cream — or serve lime or radish wedges on the side. You can also replace the lettuce with finely shredded cabbage.
Calories: 280 calories
Protein: 22 grams
Fat: 6 grams
Sodium: 520 milligrams
Cholesterol: 65 milligrams
Saturated Fat: 1 grams
Carbohydrates: 32 grams
Fiber: 2 grams