Fed & Fit

Paleo Pork Carnitas Tacos

These Pork Carnitas Tacos are a great example of Mexican food gone healthy. Three things very important to me: pork, things that are easy, and Mexican food. This little dish hits on all three.

Carnitas means “little meat” and, when applied to Pork, usually means the meat was braised or roasted until it fell apart. It’s delicious. Pork carnitas are typically served on a corn tortilla and garnished with cilantro, lime and onion.

Although the real deal is still OK in moderation, these Paleo Carnitas Tacos are a safe bet for a meal that won’t have you dreading your next workout or fitting session.

Instead of the corn tortilla, I spoon a generous helping of my pork carnitas in a big healthy collard green leaf. I top with a generous dose of cilantro, purple onion, and lime.

Because #2 of things very important to me is “things that are easy,” I am especially fond of this dish because I buy my carnitas already prepped. I find my cooked pork carnitas in the butcher’s corner of the market. All you have to do is heat it up in a skillet or microwave – then BAM, delicious healthy food at your fingertips. Be sure to read labels carefully and avoid those with sauce or other preservatives.

Paleo Pork Carnitas Tacos

Approximate Nutrition Facts:

Serving size: 2 tacos

Makes ~2 servings (or 4 tacos)

500 Calories; 35 g Fat; 50 g Protein; 0 g Sugar

Ingredients:

15 oz Fully Cooked Pork Carnitas

4 large Collard Green Leaves

¼ cup Chopped Purple Onion

¼ cup Roughly Chopped Fresh Cilantro

2 Limes

Directions:

Heat the carnitas in the microwave or stovetop (my preferred method).

Wash the collard green leaves and pat dry.

Cut the stem off of the collard green leaf – this is the part sticking out away from the rest of the leaf.

Spoon about 3.5 oz of the pork carnitas into your collard green taco.

Top with onion, cilantro, and a squeeze of fresh lime juice.

Enjoy!

Time: 5 minutes

   

3 Responses to “Paleo Pork Carnitas Tacos”

  1. #
    1
    Chikachefposted October 24, 2012 at 9:59 pm

    Seriously? Yum!

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