Roasted tomatillo pulled pork tacos w/ mango peach salsa + our new guest contributor AJ from healthfest

We are so exited to introduce our newest guest contributor AJ Leavitt, from Health Fest! AJ will be  posting healthy recipes for your family that are whole 30, paleo + gluten-free approved.  If you haven’t jumped on the Whole 30 or any other healthy bandwagon yet, you just might after you try these yummy roasted tomatillo pulled pork tacos with mango peach salsa on some homemade  plantain tortillas.  AJ’s instagram + recipes are drool worthy, we love her creative healthy ideas with wholesome foods! We are so excited to feature this recipe from AJ and can’t wait to share more of her yummy recipes with you! Here’s how AJ made these yummy roasted tomatillo pulled pork tacos with mango peach salsa on her famous homemade plantain tortillas. Enjoy!

First, choose whatever meat you like to put in your tacos. Our favorite is pulled pork, but you could do pulled beef or chicken, or grilled meat. The pulled pork recipe AJ is sharing cooks in the crockpot, smothered in homemade roasted tomatillo salsa. If you don’t have time to make your own salsa, it also works to cover your meat in the crockpot with store-bought salsa. You’ll just want to make sure to check the ingredients to be sure you’re not using salsa with sugar or other not so healthy  preservatives. 🙂

Ingredients:

– 1 pork loin roast

– 1 1/2 cups roasted tomatillo salsa (recipe below)

What to do:

1) Place pork roast in the crockpot, cover with salsa, and cook on low for 8-10 hours.

2) Shred cooked meat with two forks.

This is the Roasted Tomatillo Salsa  AJ  likes to cook her pork in. She likes to put this tasty stuff on everything – not just tacos!

Ingredients for 2-3 cups:

– 6 large tomatillos, husked

– 1-2 whole jalapeños (I like to use 2 but if you want a more mild heat use 1)

– 1 small onion, quartered

– 5 cloves garlic

– 2 tbsp olive or avocado oil

– 1/2 cup cilantro, chopped

– 2 tsp cumin

– 1 tsp salt

1) Preheat the oven to 450 F. Arrange the tomatillos, jalapenos, onion, and garlic on a baking sheet or casserole dish. Drizzle oil over the top of the vegetables and roast for 15 minutes.

2) Let the roasted vegetables cool for a few minutes. Cut the jalapenos and take the seeds out. Then blend all the vegetables together in a blender or food processor. Add the cilantro, cumin, and salt and mix again. That’s it!

Now on to the important part – the tortillas! 😉 If you don’t want to try these, you can always wrap your taco in a lettuce leaf. But really, you should try plantain tortillas. These are amazingly good and easy!

Ingredients for 8-10 tortillas:

– 3 plantains, the greener the better

– 2 egg whites

– 4 tbsp coconut oil

– 1 tbsp cumin

– 2 tbsp lime juice

1) Preheat oven to 350 F. Peel and cut plantains into chunks. Blend in a food processor or blender.

2) Add the rest of the ingredients and blend again.

3) Spread parchment paper over a baking sheet. Scoop a little less than 1/4 cup batter on to the parchment and use the bottom of a measuring cup to spread it out into a circle. I fit four tortilla circles on one baking sheet, but you can make them bigger or smaller depending on what you want.

4) Bake for 12 minutes until you can peel the tortilla off the parchment.

The taco toppings are up to you – be creative! I like fresh avocado, tomatoes, cilantro, and onion. The roasted tomatillo salsa is a delicious topping. AJ loves to make a sweet-spicy salsa with fruit. This Peach-Mango Salsa is a breeze and it’s a perfect balance to the spice of the pork.

Ingredients:

– 1 ripe peach

– 1 ripe mango

– 1/2 – 1 cup fresh pico or salsa

What to do:

1) Peel and dice the peach and mango.

2) Mix with as much pico or salsa as you want.

Enjoy!