I easily have over 100 cookbooks but my darling partner insists on using just one. It is a Men’s Health Nutrition Guide that happens to have some recipes in it. Most of the recipes we have tried from it have been quite good but it still seems ridiculous that it is the only cookbook she’ll even look at. This is inspired by one of the recipes in there, although pretty much entirely different besides the pulled pork part. I don’t think I would have ever thought to use pulled pork in tacos on my own though. I am glad I did! The pork cooks up with little crispy bits and the combination of textures and flavors is pretty much perfect. I did not get a picture of the actual taco because I tried cramming too many toppings in and ended up with more of taco pile but I am sure you can imagine it. If pork is not your thing, I have a turkey and black bean taco recipe or a shrimp taco recipe you might be interested in.
Pulled Pork & Black Bean Tacos
2 Tbls Olive Oil
2 cups pulled pork
1.5 cups (or 1 can) Black Beans
2 Limes (1 for juicing & 1 cut into wedges)
1 Tbls Cumin
1/2 tsp Smoked Paprika
Salt & Pepper
Topping of Choice- cheese, lettuce, tomato, salsa, avacado, red onion, salsa, greek yogurt/sour cream, black olives, banana peppers etc
1. Heat olive oil in large skillet. Add pulled pork and spread out over bottom of pan. Cook 4-5 minutes before stirring. You want it to get a little crispy. Add Cumin, Paprika, Salt, Pepper and Black Beans & juice of one lime and stir together. Cook 7-8 minutes until warm.
2. While Pork is cooking prepare shells as directed on box and cup up veggies for topping.
3. Fill taco shells with pork and squeeze a lime wedge over each. Add toppings as desired.