Pork Tacos with Pico de Gallo

Grocery
Lean, boneless, thin cut pork chops (need 1/2 chop per taco)
Taco shells (I used organic yellow corn based, but blue is also fine)
Packaged shredded cabbage, or 1/2 green cabbage, shredded fine
1 pint cherry tomatoes
1/2 sweet white onion
1 jalapeno
Fresh cilantro
1 lime
0% Greek yogurt, plain

Pantry
Raw cane sugar
Sea salt
Pepper
Cumin

Directions
Season pork chops on each side with 1 teaspoon each cumin, salt, pepper, and sugar.

Spray grill with nonstick spray and heat grill to medium. Grill pork about 3-4 minutes each side until cooked through. Cooking time may vary depending on thickness of chops.

Remove from grill and let rest for 10 minutes or so while you prepare the pico de gallo. Chop tomatoes, 1/2 onion, jalapeno, and handful of cilantro. Add juice of the lime and dash of salt. Mix thoroughly and chill until ready to serve.

Slice pork thinly across the grain. Assemble tacos with shredded cabbage, sliced pork, Greek yogurt, and pico de gallo. Serve with avocado slices if you wish.

Shown served with grilled sweet potato chips and southwest style grilled corn.

Bon Appetit! Kelly



All photo by Kelly Waters