1poundpork cutletscut thinly into bite-size pieces
4 to 6lettuce leaveseither romaine or butter lettuce
2or 3 tablespoons chopped cilantro
Instructions
TO MAKE THE QUICK-PICKLED VEGETABLES: In a small bowl, stir to combine the vinegar with the coconut aminos. Add the carrots, cucumber, and radishes. Cover and marinate in the refrigerator for 1 hour.
TO MAKE THE TACOS: In a medium bowl, stir to combine the honey, sesame oil, vinegar, and red pepper flakes. Add the pork, and stir. Marinate for 10 minutes.
In a large skillet over medium-high heat, sauté the pork in the marinade for 5 to 7 minutes, or until the pork strips arecooked through.
Set up your tacos by laying out the lettuce boats and filling them with cooked pork. Top with a generous serving of the quick-pickled vegetables, and garnish with the cilantro.