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Give your tacos a make over with these delicious Pork and Pinto Bean Tacos with Jalapeno Slaw and Avocado cream

Shredded Pork Tacos with Pinto Beans and Slaw

Make these delicious pork and beans tacos topped with a tasty Mexican slaw and avocado cream sauce.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 tacos
Author: Hezzi-D

Ingredients

For the filling:

  • 1/2 c. shallots sliced
  • 1 c. chicken stock
  • 1 Tablespoon cumin
  • 1 teaspoon 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:

  • 1 1/2 c. thinly sliced red cabbage
  • 1/4 c. cilantro chopped
  • 2 Tablespoons lime juice
  • 1 teaspoon vegetable oil
  • 2 garlic cloves
  • 1 teaspoon pepper

For the avocado sauce:

  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/3 c. plain fat free Greek yogurt
  • 1 avocado
  • 8 small soft tortillas

Instructions

  • 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.
  • 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.
  • 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.
  • Meanwhile, combine the cabbage, cilantro, 1 tablespoon lime, oil, garlic, and pepper. Toss to combine.
  • In a small bowl combine cumin, salt, yogurt, avocado, and remaining lime juice. Mash until desired consistency is reached.
  • 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.

Notes

Adapted from Cooking Light