Pulled Pork Street Tacos (with Cassava Flour Tortillas)
Growing up in SoCal, I've always been a fan of pulled pork street tacos. I've topped this gluten-free, paleo version with pickled red onions and pineapple.
Servings: 6 (with leftover pork)
Calories: 547kcal
Ingredients
- 1 recipe pulled pork
- 1 recipe cassava flour tortillas
- 1 pineapple sliced into chunks
- 1 bunch cilantro for garnish
Pickled Red Onion:
- 1 red onion thinly sliced
- 1 cup apple cider vinegar
- 1/2 tsp salt
- 1 tbsp honey
Instructions
- All of the ingredients should be cooked as per their individual recipes. For the pickled red onion, bring a small pot of water to a boil. Blanch the onion slices in the hot water for 30 seconds. Remove the onion by pouring the pot of water over a colander. Set the colander of onions aside.
- Add the vinegar, salt and honey to the pot and place back on the stove on medium heat. Heat for 2-3 minutes, just until warm and the honey is dissolved. Pour the vinegar into a glass jar or container (with a lid). Add the onion slices, cover and let sit at room temperature for 30 minutes. then place in the refrigerator for at least one hour before serving.
- Assemble your tacos by placing a portion of warmed pulled pork, a few slices of onion, a spoonful of pineapple chunks and some cilantro on top of each cassava flour tortilla.
Nutrition
Calories: 547kcal | Carbohydrates: 48g | Protein: 43g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 138mg | Sodium: 824mg | Potassium: 1053mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1290IU | Vitamin C: 88.8mg | Calcium: 80mg | Iron: 3.9mg