Sweet

Ingredients

• 8 small corn tortillas warmed
• 0.5 teaspoon ground chipotle pepper smoked plain canned ( or paprika can be used as an alternative)
• 1 tablespoon honey 
• 1 teaspoon juice of lemon 
• 1 tablespoon olive oil 
• 1 cup pico de gallo your favorite (or salsa)
• 1 pound thinly-cut pork chops boneless cut into strips (1/)
• 1 cup romaine lettuce shredded
• 1 teaspoon wheat-free tamari gluten-free (for )

Equipment

• bowl
• frying pan
• whisk
• tongs

Directions

1. Combine the honey, olive oil, lemon juice, soy sauce and ground chipotle pepper in a medium bowl, and whisk to combine.
2. Add the sliced pork to the marinade and let it sit for 15 minutes.
3. Heat a skillet over high heat.
4. Add the slices of pork to the skillet and cook for 1 to 2 minutes on each side, flipping with tongs in the middle of the cooking process. Once cooked, remove the pork to a plate.Arrange the corn tortillas on a platter.
5. Sprinkle each with equal amounts of shredded lettuce and pico de gallo. Arrange a few pieces of pork on top of each taco, and top with dairy-free sour cream, avocado, or guacamole, if desired.