Shredded Pork Tacos with Pinto Beans and Slaw
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 8 tacos
Make these delicious pork and beans tacos topped with a tasty Mexican slaw and avocado cream sauce.
For the filling:
  • ½ c. shallots, sliced
  • 1 c. chicken stock
  • 1 T. cumin
  • 1 t. paprika
  • 12 oz. pork tenderloin, cut in half lengthwise
  • 5 garlic cloves, minced
  • 1 (15 oz) can pinto beans, rinsed and drained
For the slaw:
  • 1½ c. thinly sliced red cabbage
  • ¼ c. cilantro, chopped
  • 2 T. lime juice
  • 1 t. vegetable oil
  • 2 garlic cloves
  • 1 t. pepper
For the avocado sauce:
  • 1 t. cumin
  • 1 t. salt
  • ⅓ c. plain fat free Greek yogurt
  • 1 avocado
  • 8 small soft tortillas
  1. Combine the shallows, stock, cumin, paprika, and pork in a small saucepan. Bring to a simmer then reduce heat to low. Cover and simmer 30 minutes.
  2. Remove the pork from the pan and set aside. Increase the heat to medium and cook for 8 minutes or until liquid is reduced to 3 tablespoons.
  3. Shred the pork using 2 forks then return the pork to the pan with the simmering liquid. Add in the beans and garlic cloves and mix to combine.
  4. Meanwhile, combine the cabbage, cilantro, 1 tablespoon lime, oil, garlic, and pepper. Toss to combine.
  5. In a small bowl combine cumin, salt, yogurt, avocado, and remaining lime juice. Mash until desired consistency is reached.
  6. To assemble divide the pork and bean mixture into the tortillas then top with a heaping tablespoon of slaw and a few teaspoons of avocado sauce. Serve.
Adapted from Cooking Light
Recipe by Hezzi-D's Books and Cooks at