Prep time: 90 minutes
Cook time: overnight + 30 minutes
Skill level: Intermediate

Equipment needed:
Measuring cups and spoons, thick bottomed pot, saute pan, bowls, knife, cutting board, grill pan or BBQ and a box grater.

1 flank steak (about 1.5lbs)
1 pork shoulder roast (2.5lbs)
1 package corn tortillas (12)
1 head green cabbage
1 bunch cilantro
1 bunch green onions
2 medium carrots
2 medium onions
2 cloves garlic
3 jalapeno peppers
3 avocados
3 limes
3 bell peppers
4 ripe vine tomatoes
4 tablespoon olive oil
3 tablespoon mayonnaise
3 tablespoon apple cider vinegar
2 tablespoon yellow mustard
2 tablespoon coconut sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon pepper


Spice rub
Mix all the spices thoroughly in a bowl and transfer to a spice shaker.

Pulled pork
Season pork roast liberally with the spice rub (about 2-3 tablespoons) then place in a thick bottomed pot, and roast in the oven overnight for 10 hours at 225°. When cooked, let rest for one hour before shredding by hand or with two forks.

Flank steak
Season steak liberally with the spice rub and marinate overnight in the fridge.

Remove from the fridge one hour before grilling then cook for 5-7 minutes per side over medium-high heat on the grill or in a grill pan. Let rest for 10 minutes and thinly slice.

Cut the cabbage into 4 wedges (cut top down with the stem on the cutting board) and set aside 6-8 of the outside leaves to use as taco shells. Finely shred the remaining cabbage on the slicing edge of a box grater or with a knife and cutting board.

Grate 2 carrots and combine with the cabbage. Dress with mayonnaise, mustard, apple cider vinegar, coconut sugar and season with salt and pepper to taste. Mix thoroughly and let sit in the fridge for at least an hour before eating. Thoroughly mix again before serving.

Peppers and onions
Preheat the oven to 375°.  Seed in finely slice 3 bell peppers, 1 jalapeno pepper and 1/2 onion. Drizzle with 2 tablespoons olive oil, and 3 tablespoons of the spice rub. Mix thoroughly and transfer to a baking sheet or saute pan and roast for 30 minutes until slightly caramelized.

Pico de gallo
Finely dice 4 ripe vine tomatoes, 1 onion and 1 jalapeno pepper. Squeeze the juice of a lime and add salt and pepper to taste. Mix thoroughly and let stand in the fridge for at least 20 minutes before serving.

Another tasty topping for your tacos is our GoodLife Kitchen Guacamole. Visit the GoodLife Fitness website to get the full recipe.

Use corn tortillas or lettuce wraps as a shell and enjoy!

Quick tip:
To ensure smooth dinner party service prep all of the items the day before (except for the guacamole and the grilling of the steak). Roasting the pork overnight and reheating when ready to serve is optimal.