Low Carb pork belly tacos with sriracha mayo will make you realize why this is a lifestyle and not a diet! You could never eat this good on a diet.
Pork belly is basically amazingness (is that a word?) on your plate. On a work trip to Vegas a few months ago, pork belly was everywhere. And I mean everywhere.
This delicious treat was displayed on appetizer plates, the star of an eggs benedict dish and of course in tacos. Gosh I love tacos.
If you have never had pork belly, it is kind of like a really thick, fatty bacon. The outer skin will crisp up but the middle will remain soft vs. your traditional bacon that can be crisped throughout.
So when I found an easy to cook pork belly at the grocery store the other day, I knew I wanted to create some low carb pork belly tacos with sriracha mayo.
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Low Carb Pork Belly Tacos With Sriracha Mayo – THM S
This dish comes together with the help of a ready made product from the grocery store. The pork belly is precooked and just needs to be crisped up in the skillet.
And let me put a disclaimer on here. If you are a pork belly connoisseur, pork belly in a box may not be for you. While I find this to be a nice, easy and tasty lunch, it is not Vegas quality pork belly. So if you want that, you may need to plan a trip!
Since this uses a warm and eat product, it is great for Trim Healthy Mama Drive Thru Sue’s that want kitchen shortcuts.
Here is what you need for the Low carb pork belly tacos with Sriracha mayo!
Taco Ingredients
- Low Carb Tortilla
- Heat & Eat Pork Belly
- Red Cabbage
- Mayo
- Sriracha
- Lime Juice
- Cilantro
- Olive Oil
Preparing the Pork Belly Tacos
Slice the pork belly in about 1 inch portions. Fry in a tablespoon of olive oil over medium heat until the outside crisps to your desired texture.
Meanwhile, in a small bowl combine 2 Tablespoons mayo, 1 Tablespoon Sriracha and the juice of half a lime.
Slice the red cabbage (you will just need enough for garnishing each taco). You can combine the cabbage with the sriracha mayo or you can do like I did and just drizzle the sauce on top.
Fry your low carb tortilla for a minute or two over low heat in the same oil that you used for the pork belly. The tortilla will bubble up and brown slightly.
I cut the tortilla in fourths to make mini low carb pork belly tacos with sriracha mayo. The small size allows a piece of pork belly with every bite.
Assembling the Tacos
Fold each piece of tortilla into a taco shell.
Add one piece of pork belly, sliced red cabbage and drizzle the sriracha mayo on top. Garnish with a few pieces of cilantro for extra flavor.
I like these low carb pork belly tacos with sriracha mayo because it is easy to make a lunch or dinner for one. So if you are the only one that eats low carb/THM or if you just need a quick lunch, this is so easy to do.
After you make these low carb pork belly tacos with sriracha mayo, be sure to check out all the other low carb and Trim Healthy Mama recipes! Here are a few of our favorites!
Baked and “Breaded” Pork Chops
Trim Healthy Mama NSI Weekly Meal Plan
| Servings |
person
|
- 1 12 oz, Ready To Eat Pork Belly
- 2 TBSP Mayo
- 1 TBSP Sriracha Sauce
- 1/2 Of A Lime, juiced
- Red Cabbage Garnish
- Cilantro Garnish
- 1 Low Carb Tortilla
- 1 TBSP olive oil
Ingredients
|
|
- Slice the pork belly into one inch sections
- Place 1 tablespoon of olive oil in a skillet and fry the pork belly over medium heat until the outer portion is crisp.
- Meanwhile, combine the mayo, sriracha, and lime juice in a small bowl.
- Slice red cabbage into strips.
- Once pork belly is crisp, remove and place on paper towels.
- Place the low carb tortilla in the same skillet with the leftover oil/grease. Fry until slightly browned and crisp.
- Remove the tortilla and drain on paper towels. Slice the tortilla in fourths.
- Fold each piece of tortilla into a taco shape. Top with a piece of pork belly, red cabbage, drizzle with Sriracha mayo and garnish with cilantro.
- You can easily double this recipe if you want to serve more people. The mayo will serve one as written but there is enough pork belly in the package to serve at least 2-3 people.
