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
clinatro
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.
This Week's Dinner Blog 
These look super yummy! What other cheeses can I use for the taco?
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You could use cheddar or pepper jack. You could also add taco seasonings to the cheese while it is browning.
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This is crazy! I love the idea, but I think I would totally screw “the shell” up.
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The key is to use a non-stick skillet and a thin spatula. Let it get a little brown before you take it up.
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