Leftover Pulled Pork Tortilla Tacos Recipe
These tacos are bursting with juicy, seasoned pork, wrapped in crispy tortillas, and paired with a tangy blue cheese dip for the perfect balance of flavors. Ready in under 15 minutes, this versatile recipe is ideal for breakfast, a quick snack, or even a light dinner.
Ingredients
- 1 cup (250 g) pulled pork
- 4 small tortillas
- ⅞ cup (195 g) shredded Cheddar cheese
- 2 spring onions
- 1 teaspoon salt
- 4 tablespoon blue cheese dip
- ½ cup (80 g) canned sweet corn
- 2 ripe avocados
- ½ small red cabbage (or a combination of red and green cabbage)
- 4 small/medium pickles
Instructions
- Warm them up in a skillet. With no oil added, place the tortilla in a hot skillet, heat it on medium heat for up to 30 secs, then repeat on the other side.
- Finely cut the spring onion and pickles.
- Finely shred the cabbage, transfer it to a medium-sized bowl, add salt, and massage thoroughly using your hands. Set aside to allow the cabbage to soften.
- Assemble the tacos in the desired order, finishing with the blue cheese dip and the spring onion.
Notes
- Tortillas can be replaced with regular taco shells.
- As an alternative to the blue cheese dip, feel free to use any barbecue sauce, teriyaki, or burger sauce, or a combination of mayo + sweet chili sauce.
- For extra vitamins and freshness, add microgreens, arugula, or cilantro instead of (or in addition to) spring onions.
