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Crispy Pork Belly Tacos with Slaw & Lime

Crispy Pork Belly Tacos with Slaw & Lime for Flavor Lovers

Experience the deliciousness of Crispy Pork Belly Tacos with Slaw & Lime, featuring rich pork belly and refreshing slaw for a flavorful meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork Filling
  • 1 lb Pork Belly Can substitute with pork shoulder.
  • 1/2 lb Chorizo Use ground turkey for a milder flavor.
  • 1 tbsp Salt Adjust according to personal taste.
  • 1 tsp Pepper Fresh cracked offers better flavor.
  • 1 tsp Garlic Powder Opt for fresh minced garlic for extra zest.
  • 1/2 cup Crushed Pineapple Fresh pineapple is a delightful substitute.
For the Tacos
  • 8 pieces Tortillas Choose between corn or flour.
  • 1 cup Shredded Jack Cheese Cheddar or Monterey Jack can be alternatives.
  • 1 cup Shredded Oaxaca Cheese Mozzarella is an acceptable substitute.
  • 1 medium Diced Onion Green onions can be used for a milder flavor.
  • 1/2 cup Chopped Cilantro Can be omitted if desired.
For the Avocado Lime Crema
  • 1 medium Avocado Greek yogurt can be a lower-fat substitute.
  • 1/2 cup Sour Cream Greek yogurt serves as a great alternative.
  • 1 cup Milk (1%) Any plant-based milk can work too.
  • 2 pieces Limes Lemons can be used if limes aren’t available.
For the Slaw
  • 2 cups Cabbage Mix colors for an attractive presentation.
  • 1 cup Carrots Grated carrots are delicious mixed in.
  • 1 tbsp Apple Cider Vinegar Lemon juice can be a nice alternative.
  • 1 tbsp Sugar Honey or agave syrup are great substitutes.
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Pepper Adjust to taste.

Equipment

  • Griddle
  • Skillet
  • Knife
  • Cutting Board

Method
 

Preparation
  1. Cut the pork belly into 1/4-inch strips and season with salt, pepper, and garlic powder. Let it rest.
  2. Sear the pork belly strips on a preheated griddle for 2-3 minutes on each side until golden brown.
  3. Cook the chorizo in the same griddle for about 6 minutes until fully cooked, stirring occasionally.
  4. Mix the chopped pork belly and crushed pineapple into the cooked chorizo and cook together for another 4-5 minutes.
  5. Move the mixture to a cooler side of the griddle or a warm bowl to keep warm.
  6. Toast one side of the tortillas for about 1 minute until golden spots form, then add shredded Jack cheese on top.
  7. Spoon the warm pork and chorizo mixture onto each tortilla, fold, and return them to the griddle for 2-3 minutes until crispy.
  8. Garnish with diced onions and cilantro, and finish with a drizzle of lime juice or Avocado Lime Crema.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Notes

For the best experience, prepare the filling just before serving to maintain the tacos’ crispiness.

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