We had a good deal of pulled pork left over from the batch I made for the parsnip arepas and tacos seemed like the perfect solution for putting it to good use.  I remember always enjoying taco night growing up.   As kids, interactive meals were always the most fun (make your own pizza night was another favorite!)  I think my parents probably enjoyed taco night as well, but for a different reason: there’s not much easier than putting out bowls of ground beef, canned beans, lettuce, tomato, cheese and salsa (always our favorite from Imus Ranch!) and having your kids make their own dinner.  Well, I still love taco night, but it’s gotten a bit more complex.  Ground beef has been replaced with pulled pork (marinated overnight in chipotle sauce and beer braised all day in my slow cooker), lettuce and tomato has been replaced with home made slaw and Imus Ranch salsa has been replaced with edamame and avocado salad.  These feel quite gourmet, but are really quite easy once you have the pork ready to go.  They were also really freaking delicious and easily won the ‘best of week 15′ award.

Carnitas Tacos with Tropical Slaw and Edamame-Avocado Salad

A Messy Kitchen Original

Tropical Slaw:

I intended to use plain yogurt, but mistakenly grabbed vanilla.  With dinner almost ready to go on the table, I decided to just go with it.  What a wonderful surprise! This sweet slaw compliments the smoky pork just perfectly, and tones down the spice just a tad. 

• 1 package (10 oz) shredded cabbage
• 1 can pineapple pieces (8 oz)
• 2 tablespoons lime juice
• 2 tablespoons light coconut milk
• 1 container (5.3 oz standard) vanilla greek yogurt

Edamame-Avocado Salad:

This was similar in concept to the edamame guacamole I made a few months back, but I actually prefer it in salad form. 

• 1 avocado, chopped
• 1 half cup shelled edamame, cooked according to package
• 1/2 small yellow onion, diced
• 1 teaspoon cumin
• 2 tablespoons lime juice
• Sea salt, to taste

For the Tacos:

• Pulled pork
• Corn tortillas
• Queso fresco