Maple Pork Tacos with Brussels Sprouts Slaw
Maple pork tacos filled with juice maple pulled pork and topped with a fresh, crunchy brussels sprouts slaw. Make it ahead for an easy reheat dinner.
Servings: 12 tacos
Calories: 261kcal
Ingredients
Slaw:
- 2 cups brussels sprouts (shredded (I used my food processor; roughly 20 sprouts))
- 2 cups kale (shredded)
- 1 cup radishes (sliced)
- ¼ cup feta cheese (crumbled; or swap for cotija)
Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- ½ teaspoon dijon
- 3 teaspoons maple syrup
To Serve:
- 12 6- inch tortillas
- 2 cups maple pulled pork
- 1-2 diced avocados
Instructions
Brussels sprouts slaw
- In a large bowl, mix together the brussels sprouts, kale, radishes and feta cheese.
- Shake together vinaigrette ingredients and toss into the salad.
Maple pork tacos
- Reheat the pulled pork in a frying pan over medium heat for 5-10 minutes, or until warmed through.
- Toast tortillas in a clean frying pan, over a gas range stove, or on the barbecue until lightly charred and warmed through.
- To serve, top each tortilla with maple pulled pork, brussels sprouts slaw, and avocado slices as desired.
Notes
Recipe makes 12 small tacos, enough to serve 4-6 people.
Storage
Once assembled, these tacos should be eaten immediately, however you can prep components ahead and store in the fridge for easy reheat meals:
- cook pulled pork ahead- this can be stored in the fridge for up to 4 days
- pre-shred the brussels sprouts + kale- store in an air tight container for up to 4 days
- shake up the maple apple cider vinaigrette up to 2 weeks ahead
Nutrition
Serving: 1taco | Calories: 261kcal | Carbohydrates: 20g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 270mg | Fiber: 2g | Sugar: 3g