Pork Tacos w/ Pineapple Cucumber Salsa

INGREDIENTS

• 1 tablespoon of olive oil

• 1 shallot, sliced

• 1 clove garlic, minced

• 1 jalapeno, chopped, ribs and seeds removed

• 2 teaspoons fish sauce

• 2 pounds of pork tenderloin, sliced into bite size pieces

• 2 tablespoons stevia (I used Truvia)

• 1 cup pineapple, chopped

• 1 cup cucumber, chopped

• 1/2 cup cilantro, chopped

• 1/2 cup red onion, chopped

• 1 tablespoon lime juice

• 1 teaspoon sea salt

• 2 tablespoons mayonnaise (I used vegan mayo)

• 1 teaspoon sriracha

• Tortillas

DIRECTIONS

1. In a bowl, add chopped pork, shallot, garlic, jalapeno, fish sauce, stevia and 2 tablespoons of water. Allow pork to marinate for at least 30 minutes or even overnight.

2. In a large skillet, heat olive oil over medium heat and add pork mixture. Cook for 5-6 minutes, or until pork is fully cooked through.

3. While the pork is cooking, combine pineapple, cucumber, cilantro, red onion, lime juice and sea salt to a bowl and mix. Set aside.

4. If you have a gas stove, you can char your tortillas otherwise you can warm them up in a skillet or microwave. I lightly spray mine with cooking spray and put over my gas burner, flipping often. They will catch fire, so please be present! Remove one they are charred to your liking!

5. For the sauce, combine mayonnaise and sriracha in a bowl and add water until it reaches your desired thickness.

6. To assemble, put pork mixture in each tortilla and top with pineapple cucumber salsa. Top with spicy mayonnaise sauce!
   

PORTION FIX EQUIVALENT: 2 corn tortillas, 3/4 cup of pork, 1/4 cup of salsa and 2 tsp of sauce counts as 1 yellow, 1 red and 2 teaspoons.

Adapted from: Pinch Of Yum