Mini Low Carb Pork Tacos


Craving the crunch of a taco shell without the average 3 carbs per mini shell? Look no further! Provolone is here to save the day. These cute little mini tacos are a breeze to make and will leave you completely satisfied.

1 pork tenderloin

2 jars salsa verde
1 package pre-sliced provolone cheese
jack cheese

1. Sear pork tenderloin on all sides and place in a crock pot.

2. Top pork with salsa verde and cook on high for 4-6 hours or low for 8 hours.

3. Shred pork in a bowl and mix in salsa bits from crock pot.

4. Place provolone slices far apart (where they will not melt into each other) in a non-stick skillet over medium high heat. Cook until edges are brown and the slices lift easily from the pan using a thin spatula.

5. Fold provolone slices into taco shapes and fill with shredded pork.

6. Top with jack cheese, cilantro and left over salsa (or your desired toppings).

The result | Success! – Only way to have tacos.


4 Comments Add yours

  1. These look super yummy! What other cheeses can I use for the taco?


    1. You could use cheddar or pepper jack. You could also add taco seasonings to the cheese while it is browning.


  2. Lacey says:

    This is crazy! I love the idea, but I think I would totally screw “the shell” up.


    1. The key is to use a non-stick skillet and a thin spatula. Let it get a little brown before you take it up.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s