1/4cupAvocado mayo (I used Kraft brand for 4.5 fat per Tbsp.) (60 g)
1/4cupDairy-free sour cream or yogurt, or nonfat Greek yogurt (60 g)
2TbspSriracha (30 g)
Spray tortillas with a mist of olive oil and sprinkle with salt before heating them in a skillet or right over your stove-top flame (carefully using tongs) to get a char.
Smash avocado on the hot tortillas and top with sliced pork tenderloin. (If it’s leftover, just throw it in the pan with your tortillas for a minute or less JUST to take the cold out. No need for piping hot! That’s what brings the reheated meal flavor.
Top your pork with a big pinch of the spicy mango slaw, and drizzle with sriracha mayo. Enjoy immediately!
I used the grain-free cassava flour tortillas by Siete, but of course you can use whatever tortillas you love, just knowing macros will vary!I would literally use ANY leftover grilled pork tenderloin we have lying around. Don’t get hung up on if the marinade doesn’t make sense. It will be a salty, tasty, tender protein— they all work! I’ve got lots of recipes on my blog.The spicy mango slaw comes together fast and we love to use it on tacos or sandwiches for a few days if there’s any left over!I used Forager Project plant based sour as my dairy-free yogurt. Macros will vary slightly with nonfat Greek, but the differences in 30 grams are so small! You’ll get a little bit more protein and fewer fats and carbs. Almost negligible.MFP: Lillie Eats and Tell Shaved Pork Tacos with Spicy Mango Slaw