Healthy Spicy Beet BBQ Pork Tacos with a blend of spicy flavors and textures for a fun taco twist. Lots of veggies in this meal! Dairy-free and Gluten-free friendly.
Happy MAY!! Oh man, guys. I just love the month of May. I think it’s because here in Michigan we start getting consistently warmer weather, which means summer is on the way. And I love summertime best of all.
Although I will say… I was driving around the other day noticing all of the pretty blooms on the trees and thought “Alright, Spring. I clearly don’t give you enough credit. You’re kind of awesome too…” It’s just the pretty flowers on the trees only last about a week and then *poof* all the petals are on the ground and allergies are in the air. Either way, after a pretty cloudy winter here in Michigan, I am welcoming spring–allergies and all–with open arms.
May also means Taco month! Err, just kidding. I made that up.
What I meant to say is Cinco De Mayo is this week so ob-vi-ous-ly we are gearing up for all of the tacos!
I feel like you can pretty much put any combination of ingredients into a tortilla and call it a taco, am I right? Well, I hope I am right because that is kind of what we’re doing today. With lots of toppings in these pork tacos, including spicy beets. I swear if you weren’t a beet lover before I really hope these spicy “Sweet Fire” beets from Love Beets change your mind. They are that good.
So do you prefer flour tortillas or corn tortillas for your tacos? I mostly go for corn tortillas I think… Like if we’re out to eat and there is an option between the two, I definitely choose corn. I think it’s a texture thing.
OH, I’ve got a tip for you –> did you know you can shape your corn tortillas by just placing the shells upside down in between the oven rack, and baking for 6-7 minutes at 350F? It just takes minutes to do while you gather the rest of the filling ingredients. And then the shaped shell makes filling the tacos so much easier! I think it is better than buying the hard shell tacos, because this way they’re still soft but not so hard that they just break when you take a bite. And then you get frustrated because you just lost all of your taco fillings and then you have to grab a fork and… I’m not the only one who gets mad, right?
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ANYWAYS, these BBQ pork tacos are loaded with awesome veggies too.
- kale
- diced bell peppers
- shredded carrots
- spicy beets
- avocado
Of course when it comes to tacos you can really do whatever you want for toppings. 😀 But a must here is definitely the spicy beets. They go so well with the sweet BBQ pork.
And don’t forget some form of avocado. I actually blended up some avocado with garlic salt and lime for a little drizzle action… But feel free to slap on the guac or just use fresh avocado chunks.
How to Make...
Healthy Spicy Beet BBQ Pork Tacos
Healthy Spicy Beet BBQ Pork Tacos with a blend of spicy flavors and textures for a fun taco twist. Lots of veggies in this meal! Dairy-free and Gluten-free friendly.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4-6 1x
- Scale:
Ingredients
- 1 lb pork loin
- 2/3 cup favorite BBQ sauce (Tessamae’s is great)
- 1 cup chopped kale, massaged leaves with oil
- 1 large carrot, peeled/shredded
- 1 cup diced bell peppers
- 1 package Sweet Fire Love Beets, thinly sliced
- corn or flour tortillas
Instructions
- Cook pork loin using method of choice. You can grill, bake, or use slow-cooker. Once pork loin has fully cooked (check with meat thermometer for 165F) allow to cool before shredding with forks. Then transfer to bowl with BBQ sauce and mix well.
- Start serving tacos with kale, pork, carrots, bell peppers, spicy beets and top with avocado! (Because we all know avocado is not optional…)
Brie @ Lean, Clean, & Brie says
These look so perfect! I never thought to add beets to my tacos but I can totally get behind it! Sounds delicious :_
Katie @ Dinner'N'Dancing says
These are so colorful and fresh looking! Must try these this summer.
Emily says
So pretty and colorful. They’re perfect for the month of May. Since it still snows once or twice (sometimes in May) here, it’s kind of like spring until June when summer starts to usher in with lots of sunshine and warmth. I love the flowers and colors and new life in spring time. 🙂
These are perfect for a Mexican feast! the flavor combo sounds really unique!
Erin @ The Almond Eater says
Ummm love that taco shell shaping tip!! I had no idea. Hard taco shells are a no no for me, so I’ll give that a try next time.