The Instant Pot makes this one Taco Tuesday friendly (or really any weeknight friendly) by cutting the time it takes to get your meat prepped in half. If you don't have one, get your pork cooked and shredded in your crockpot or using whatever method you prefer. You can also substitute in shredded chicken for this one, but the pork & peach combo is pretty fire.


for the pork

  • 2-2 1/2 lbs organic pork tenderloin (cut in half to give you 4 sections)

  • 1 1/2 cups beef bone broth

  • 1 tbs chili powder

  • 1 tbs ground cumin

  • pink salt / pepper

for the peach pico de gallo

  • 1 large pitted peach diced (I recently ordered my first box from Peaches.LA and I was v impressed)

  • 1/4 red onion diced

  • 1 handful grape or cherry tomatoes quartered

  • 1/4-1/2 jalapeño seeded and minced

  • 2 tbs finely chopped fresh cilantro

  • 1/2 lime

  • pink salt / pepper

for the tacos

  • tortillas (we love Siete tortillas)

  • avocado

  • hot sauce (cholula is our forever ride or die)


PLACE 4 sections of pork tenderloin in Instant Pot with 1 cup broth and SET to 32min on high pressure manual setting

MIX together all pico de gallo ingredients in a bowl and allow to CHILL in the fridge while you prep the rest

SHRED pork with 2 forks once cooked

SEASON with spices and splash in broth as needed

HEAT tortillas in a dry skillet or over an open flame until soft and slightly browned

FILL with pork and TOP with pico de gallo and toppings of your choice

Hope you're having an amazing week. Tag me on Insta @kristenmariasrd if you throw these together for your Taco Tuesday dinner!

Xo, Kristen

©2017 by Kristen Marias, RDN/LDN