Low carb ‘Breaded’ Pork tacos, with a creamy Serrano pepper  Pineapple slaw.  Happy Taco Tuesday!
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This sort of ended up being a fusion of Mexican and Hawaiian flavors. It was the perfect combo of savory and sweet, with a little heat!

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For the pork:
🔸2 Pork chops from @butcher_box .
🔸1 cup of @porkkinggood pork rind crumbs.
🔸2 tsp everything spicy seasoning from @flavorgod .
🔸1 tsp garlic salt.
🔸1 tsp paprika.
🔸1/2 tsp cumin.
🔸1/2 tsp black pepper.
🔸1 egg.
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Directions:
🔹Dip pork chop in egg, then cover generously in the crumb coat.
🔹Place in a heated pan with canola or vegetable oil on med heat (heated to about 350°, you want to see oil bubble when you put the pork in)
🔹pan fry until golden brown on each side. You want the internal temp to be around 145°. Depending on the pork chop this takes about 5 mins per side. .
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For the Slaw:
🔸2 cups chopped cabbage.
🔸3/4 cups pineapple, frozen or fresh.
🔸2 tbsp chopped cilantro.
🔸1.5 chopped Serrano (you can sub this for Jalepeño).
🔸1/4 chopped white onion.
🔸1 tbsp liquid from a can of chipotles.
🔸2 tbsp cream cheese. .
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🔹Heat the pineapple, chipotle, Serrano , and onion in a pan on med heat, until everything turns a darker color and sort of caramelizes. You want it to not look watery at all.
🔹Mix in the cream cheese, and then transfer in to a bowl with the cabbage and cilantro.  Mix it up and serve in a @missionfoodsus low carb tortilla. .
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I heated mine up directly on the stove top flame.
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Published by Elisabeth

Living a Low Carb Healthy Lifestyle with a bit of Bubbles mixed in :) View all posts by Elisabeth