These tasty tacos are healthy and full of flavor, with just a little kick! It’s back to school and everyone could use a little more time, so this meal is a quick and easy solution that’s oh-so-delicious!
Serving Size: 2 tacos Servings: 4
1 lb. pork country ribs
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. minced garlic
1/2 tsp. smoked paprika
1/2 tsp. ground chipotle pepper (optional)
2 c. Tropicana 50 no-sugar added orange juice
1 tsp. of orange zest
1 large head of curly leaf lettuce
½ each orange and red bell pepper, diced
For Green Sauce and Tacos (Makes 35 one teaspoon servings - halve the recipe if you don’t need that much!)
1 bunch fresh cilantro
2 cloves of garlic, peeled
1 jalapeno pepper, stem removed (if you don't want a very spicy sauce, also remove the seeds and rinse the pepper)
Juice of 1 lime
2-3 tablespoons of water
1 tsp. extra-virgin olive oil
1/4 c. unflavored Greek yogurt
Place ribs, salt, pepper, garlic, paprika, and chipotle pepper (if using) into a crockpot. Cover with orange juice, orange zest and water and cook on low for 6 hours. Shred meat with forks and allow it to continue warming.
To make sauce: combine cilantro, garlic, jalapeno, lime juice olive oil and Greek yogurt in a blender or food processor and pulse until smooth. Sauce should be able to be drizzled. If it is too thick, add water and mix again.
To make taco shells: break leaves off the bunch of curly leaf lettuce and use a large knife to break the steam. Fill each taco with about 1-2 ounces of pork, peppers, 1 tbsp. of yogurt and 1 tsp. of the green sauce.
Nutrition Info (Tacos in lettuce w/ Peppers & Greek Yogurt)