Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: Avocados, Baked Custard, Cinco de Mayo, Citrus Vinaigrette Dressing, Cooked Pork Roast, Cooking Light, Dinner, Flour Tortillas, Kid Friendly, Lettuce, Light Side, Low Fat, Low-Fat Sour Cream, Lunch, Mandarin Oranges, Mexican, Mexican Cooking, Montery Jack Cheese, Olives, Pork, Salad Greens, Salsa, Shredded Lettuce, Shredded Pork & Avocado Tacos, Sour Cream, Taco Shells, The Lazy Way To Cook, Victoria Hart Glavin, Victoria's Shredded Pork & Avocado Tacos, Week Nights
These Shredded Pork & Avocado Tacos are both low in fat and super fast to make. When I cook all weekend I like to make a quickie Monday dinner. If you would like more of a complete fiesta dinner then serve with buttered corn, salad greens with mandarin oranges with citrus vinaigrette dressing and baked custard for dessert.
17 Ounces Cooked Pork Roast
1 Cup Salsa
12 Taco Shells or Small Flour Tortillas
2 Cups Shredded Lettuce
1/2 Cup Shredded Monterey Jack Cheese
1/4 Cup Pitted & Sliced Olives
1 Cup Low-Fat Sour Cream
2 Sliced Avocados
Preheat your oven to 350º F. Place the cooked pork roast into a baking dish. Cover loosely with foil and put into the oven for 15 minutes. Remove from the oven and shred the pork by pulling two forks through it in opposite directions. Place the shredded pork back into the baking dish and add the salsa. Place the foil back onto the baking dish and put into the oven for 10 minutes. Place the taco shells on a baking sheet and heat for 5 minutes. If you are using flour tortillas then wrap the tortillas tightly in foil and bake for 10 minutes. To assemble the tacos, put the pork mixture into a warm taco shell. Top with lettuce, cheese, olives, sour cream and avocado slices. Makes 12 tacos.