In a large skillet over med-high heat add two tablespoons of extra virgin olive oil, when the oil is hot add the chopped cabbage and half of the sliced onions, salt and pepper to taste. S
auté cabbage and onion mixture until it is tender, 12- 15 minutes, transfer to a bowl and set aside.
Dice the remaining uncooked onion and place into a small serving bowl, and set aside.
In the same skillet add ½ tablespoon of olive oil, when the oil is hot add asparagus and cook for 4 minutes, make sure to move the asparagus around to prevent burning. Place prepared asparagus on a serving dish and set aside.
Run fresh squash slices through a food processor using a shredding blade or attachment, then place into a small serving bowl.
Lay out warmed pork,
sautéed cabbage and onions, grilled asparagus, fresh onions, fresh shredded squash, chopped parsley and taco shells.
Serve.
The Pork Tacos with Cabbage & Asparagus are great served with Sriracha or other traditional taco topping, i.e., salsa, sour cream, and peppers.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=34074