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Crispy Pork Belly Tacos with Slaw & Lime

Crispy Pork Belly Tacos with Slaw & Lime for Taco Night Bliss

These Crispy Pork Belly Tacos with Slaw & Lime make taco night a delightful experience with flavorful ingredients and crunchy textures.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 1 pound Pork Belly Main protein providing richness; can substitute with pork shoulder for a lighter option
  • 1 pound Chorizo Adds spice and depth; ground beef or turkey can be used to lessen the heat
  • 8 tortillas Tortillas Use corn or flour depending on your preference
  • 1 cup Shredded Jack Cheese Adds creaminess; can replace with cheddar or Monterey Jack
  • 1 cup Shredded Mexican Oaxaca Cheese Provides a melting element; mozzarella can serve as an alternative
  • 1 medium Diced Onion Adds crunch and flavor; green onions can offer a milder taste
  • 1/2 cup Chopped Cilantro Herbal note; can be omitted if not favored
For the Slaw
  • 2 cups Cabbage Crunchy and fresh; can use a mix of green and red cabbage for color
  • 1 cup Carrots Adds sweetness and texture; consider using shredded carrots for convenience
  • 1/4 cup Lime Juice For acidity and brightness; substitute with lemon juice if desired
  • 2 tablespoons Olive Oil Binds the slaw together; avocado oil is a suitable substitution
  • to taste Salt Enhances flavor; adjust according to taste
  • to taste Pepper Enhances flavor; adjust according to taste
For the Avocado Lime Crema
  • 1 medium Avocado Creamy base for the sauce; Greek yogurt can substitute for a lower-fat version
  • 1/2 cup Sour Cream Adds tanginess; Greek yogurt serves as a healthier alternative
  • 1/4 cup Milk To thin the crema; any plant-based variety can be used as a substitute
  • 2 limes Limes Essential for acidity; feel free to use lemons in a pinch

Equipment

  • Griddle

Method
 

Step-by-Step Instructions for Crispy Pork Belly Tacos with Slaw & Lime
  1. Prepare Pork Belly: Begin by slicing the pork belly into 1/4-inch strips. In a mixing bowl, season the strips generously with salt, pepper, and garlic powder. Allow them to marinate for about 10 minutes while you heat your cooking equipment.
  2. Preheat the Griddle: Place a large griddle over medium heat and preheat it, creating designated hot and cool zones.
  3. Sear the Pork Belly: Once the griddle is hot, lay the seasoned pork belly strips in the hot zone. Sear them for 2-3 minutes on each side, or until they turn golden brown.
  4. Cook the Chorizo: In the same hot zone, add your chorizo. Sauté it for about 6 minutes until it’s fully cooked.
  5. Combine Ingredients: Stir the chopped pork belly into the sizzling chorizo on the griddle and add strained crushed pineapple, cooking for an additional 4-5 minutes.
  6. Keep the Mixture Warm: Transfer the cooked mixture to the cool zone of the griddle.
  7. Toast the Tortillas: Toast one side of the tortillas in the griddle for about a minute, then flip them over to melt the shredded cheese.
  8. Fill and Crisp Tacos: Layer the pork and chorizo mixture onto the warmed tortillas, fold, and allow to crisp for 1-2 minutes on each side.
  9. Garnish and Serve: Remove the tacos from the griddle and top with diced onions and chopped cilantro, drizzling with lime juice or Avocado Lime Crema.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2.5mg

Notes

These tacos are highly customizable and suitable for meal prep, storing response in the fridge for up to 3 days or freezing for up to 2 months.

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