Give this a try, although different from traditional tacos, it has a nice taste that will be enjoyed!
Ingredients
2 pounds of thin boneless Pork Loin Chops, cut into strips
1 teaspoon buffalo sauce
2/3 Cup coconut aminos
3 teaspoon chopped Garlic
1 Onion chopped
2 Medium Honey Mandarin Oranges, peeled, sliced, seeded, and skinned
(or one 11-ounce can of Mandarin Orange Slices, drained)
2 Cups Romaine Lettuce, shredded
8-inch Corn or Flour Tortillas, gluten free
Fresh chopped cilantro, grated cheese
Prepare taco shells, if using corn, or get premade shells from store.
Slice pork chops into strips, about 1” long by 3/8” wide strips. In a large skillet, with olive oil and sauté 15 to 20 minutes, with salt and pepper, stirring every few minutes. Add in one chopped onion sauté for 5 minutes, stirring every minute or two.
Add in garlic, and cook 2 more minutes, stirring well while cooking. Add coconut aminos and buffalo sauce, stir well and sauté for 15 more minutes, until most of the liquid is absorbed. Check with meat thermometer to make sure it is done.
Remove from heat.
Take a taco shell, put about 5 pieces of pork in the bottom, cover with chopped cilantro. Place 2 to 3 individual pieces of mandarin orange slices spread on top. Cover them with shredded lettuce, and then sprinkle completely with grated cheese.
If desired, top with a squeeze of fresh lime juice or sour cream. Serve with chips, salsa, and your favorite beans for a traditional meal. If desired, substitute thinly sliced chicken breast for pork.
Most of this is naturally gluten-free. If making it a non-gluten-free meal, use regular flour tortillas instead of gluten-free ones.
