Crispy Pork Belly Tacos

Ingredients:
For the Tacos:
1 1/2 pounds pork tenderloin, trimmed and cut into 1/4-inch thick strips (leaner substitute for pork belly)
8 oz. turkey or chicken sausage (lean substitute for chorizo)
Salt, pepper, and garlic powder (to taste)
1/2 cup crushed pineapple, strained (use in moderation)
8 small corn tortillas (lower in points than flour tortillas)
1/2 cup reduced-fat shredded Jack cheese
1/2 cup reduced-fat shredded Mexican Oaxaca cheese
Diced onion (to taste)
Chopped cilantro (to taste)
Optional: fresh lime juice or Weight Watchers-friendly Avocado Lime Crema (recipe below)
For the Avocado Lime Crema:
1 large avocado
1/2 cup fat-free Greek yogurt (substitute for sour cream)
1/4 cup unsweetened almond milk or skim milk
1/2 cup cilantro
Juice of 2 limes
1 tsp salt
Instructions:

Prepare the Pork Tenderloin:
Cut the pork tenderloin into 1/4-inch thick strips. Season with salt, pepper, and garlic powder.
Heat a griddle or skillet to medium heat and set up two zones: hot and cool.
Sear the pork tenderloin strips in the hot zone for 2-3 minutes on each side until crispy.
Remove the pork tenderloin from the griddle, chop into small chunks, and set aside.
Cook the Sausage:
Add the turkey or chicken sausage to the hot zone and cook for about 5-6 minutes, breaking it apart as it cooks.
Add the chopped pork tenderloin back to the griddle with the sausage.
Strain the crushed pineapple and add it to the griddle. Mix everything together and cook for another 4-5 minutes.
Slide the mixture to the cool zone to keep it warm.
Prepare the Tacos:
Turn the burner to low and clean the griddle surface.
Toast one side of the corn tortillas on the griddle.
Flip the tortillas and sprinkle with the reduced-fat cheese mixture.
Once the cheese starts to melt, add the pork tenderloin, sausage, and pineapple filling.
Fold the tortillas in half to form tacos and crisp on both sides until golden brown.


Remove the tacos from the griddle and garnish with diced onion and chopped cilantro.
Optionally, squeeze fresh lime juice over the tacos or drizzle with Avocado Lime Crema.
Prepare the Avocado Lime Crema:
In a blender, combine the avocado, fat-free Greek yogurt, unsweetened almond milk or skim milk, cilantro, lime juice, and salt.
Blend until smooth. Drizzle over tacos or serve as a dipping sauce.
Tips:
Lean Proteins: Substituting pork tenderloin for pork belly and turkey/chicken sausage for chorizo significantly reduces the fat and points while keeping the flavor intact.
Reduced-Fat Cheese: Using reduced-fat cheese options helps maintain a rich taste while lowering points.
Portion Control: Use smaller tortillas and moderate portions of the filling to control points and calorie intake.
Avocado Lime Crema: This lighter version uses fat-free Greek yogurt instead of full-fat sour cream, reducing points while adding protein.
Benefits:
Lower in Points: Leaner cuts of meat and reduced-fat dairy make this version of the recipe more Weight Watchers-friendly.
High in Protein: The lean meats and Greek yogurt contribute to a high-protein meal, which helps with satiety and muscle maintenance.
Rich in Flavor: Despite the lighter ingredients, the tacos remain flavorful and satisfying due to the use of spices, fresh herbs, and lime.
Nutritional Information (Approximate per Taco, Makes 8 Tacos):
Calories: ~250 kcal
Protein: ~18g
Fat: ~10g
Saturated Fat: ~3g
Carbohydrates: ~20g
Fiber: ~3g
Sugars: ~3g
Weight Watchers Points: Approximately 5-6 points per taco (depending on specific brands and portions used)
These Weight Watchers-friendly Crispy Pork Tenderloin Tacos offer a delicious and satisfying meal while helping you stay on track with your points!