Pork Tacos with Cabbage & Asparagus
Author: 
Recipe type: Entree
Cuisine: Mexican Inspired
Serves: 6
 
Ingredients
  • 2 cups chopped leftover pork
  • 3 cups chopped cabbage
  • 1 medium yellow onion, sliced thin
  • ½ cup squash, shredded
  • 8 - 10 asparagus spears, trimmed
  • ¼ cup parsley, chopped
  • 4 - 6 taco shells
  • 4 Tbsp of extra virgin olive oil
Directions
  1. Warm two cups of leftover pork and set aside.
  2. 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
  3. auté cabbage and onion mixture until it is tender, 12- 15 minutes, transfer to a bowl and set aside.
  4. Dice the remaining uncooked onion and place into a small serving bowl, and set aside.
  5. 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.
  6. Run fresh squash slices through a food processor using a shredding blade or attachment, then place into a small serving bowl.
  7. Lay out warmed pork,
  8. sautéed cabbage and onions, grilled asparagus, fresh onions, fresh shredded squash, chopped parsley and taco shells.
  9. Serve.
  10. 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