You won’t believe how amazing these 5 Spice Asian Pork Tacos are, especially when they’re wrapped in whole wheat high fiber wraps. Healthy, filling and even better as leftovers!
Dish Count :: 1 Slow Cooker, 1 Cutting Board, 1 Knife
Eastward-Ho!! We’re packing up and heading out to the Palouse this weekend for our second wedding anniversary! Also, has it been two years?! Ben is completely over the moon excited about this weekend back home, especially this time of year with harvest in full swing.
Since we are eating our way through the house so we don’t leave a bunch of food in it over the weekend, I made us some 5-Spice Asian Pork Tacos for the week. And when we ran out of shells, I ate the rest as a salad! Win!
While Ben is busy packing, I will be devouring this in the corner and avoiding the chaos…which is a first because I’m the one who is usually having an anxiety attack about not leaving on time, line-right now, and having everything in a bag right this second so we can go-go-GO!!
I’m so fun to travel with… Lucky Ben.
When it comes to travel, and well being anywhere – I was raised that if you weren’t 10 minutes early, you’re late. I try to apply the same tactic to my travel where I’m always at the airport 2 hours early, always the first to arrive to meetings, show up to appointments 20 minutes early.
And let me tell you, Ben loves traveling with me. I’m a peach. *sarcasm* Ideally, I throw everything I can into bags, toss it into the car, get in the car and go. What it turns into is me throwing everything I can into a bag, toss it in the car, start pestering him to see if he’s ready yet – to which he usually finds something completely unrelated to traveling to do around the house and then I’m left fuming, and the cycle continues.
But THIS time, he’s doing it all. And that’s fine by me. He’s making road trip snack lists, asking me what laundry I need done, and taking care of it all. He must realllyyyyy want to go home for the weekend.
But I sure can’t blame him. I’m excited, too. Two years ago, I was driving over to the east side of Washington with my best friend and a car full of wedding stuff, ready to marry the man of my dreams, and spend the rest of my life with him. Two years later, I can still say with certainty he (and Huck, let’s be real) are the two best things that have ever happened to me. We are a little family, and I couldn’t imagine it any different.
These tacos really take a turn for the healthy with the tortilla wrap! I gave up on flour tortillas long ago and really only eat them when I’m out at a restaurant. Ben and I have tried a few different whole wheat tortilla brands and finally found La Tortilla Factory, Low Carb High Fiber wraps are what we like. They don’t fall apart like other brands that we thought were dry and crumbly. And they are only 80 calories a piece compared to 200 from one flour tortilla! This is by NO MEANS a sponsored thing – it’s just what we love and how we keep those little healthy changes in our daily lives.
Need more fresh ideas? Catch our other Fit Friday posts! There is a whole category for Fit Friday, so keep checking it to get the latest fit recipes for you and the family.
5 Spice Asian Pork Tacos
- 2 1/2 – 3 pounds Boneless Country Style Pork Ribs
- 2 tsp Chinese 5 Spice Powder
- 1 tsp Salt
- 1/2 tsp Ground Pepper
- 1/2 cup Low Sodium Soy Sauce
- 1/2 tsp Red Pepper Flakes
- 1 1/2 tsp Crushed Fresh Ginger
- 4 Cloves Garlic, minced
- 1/2 head Red Cabbage, shredded
- 1/2 head Green Cabbage, shredded
- 2 Carrots, shredded
- 1/4 cup Sweet Red Pepper Sauce
- 1/4 cup Reserved Sauce from Ribs in Slow Cooker
- 1 Lime, juice
- 1/2 cup Minced Cilantro
- Salt and Pepper to taste
- 6-8 Whole Wheat Low Carb Tortillas
- Sliced lime for Garnish
Place the pork ribs on a cutting board and cut away any pieces of excess fat. Don’t worry about getting ALL the fat, it will render off in the slow cooker, just get any large chunks cut away. In a 3.5-5quart slow cooker, place pork ribs. Sprinkle with Chinese 5 spice, and salt and pepper. Using tongs, turn the ribs and coat with the sprinkled on spices on all sides. In a small bowl, stir together soy sauce, ginger, garlic and red pepper flakes. Pour over the ribs in the slow cooker. Cover and cook on high for 4 1/2 – 5 hours, or on low for 7 hours. Remove from the slow cooker and set aside.
*If you’re saving the ribs for later, pour the cooking liquid in a leak proof container, and the meat in another container and refrigerate. Once the cooking liquid is cooled, skim the fat from the top and reserve 1/4 cup of the cooking liquid for the coleslaw sauce*
For the slaw: toss the coleslaw ingredients together.
To assemble: Shred the cooked pork with a couple of forks. Into whole wheat tortillas, add in coleslaw and top with shredded pork. Top with additional cilantro and sprinkle with lime juice. Serve immediately.
Adapted from Better Homes and Gardens Spiced Ribs