Protein Packed Pulled Pork Tacos


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Prep information

Prep time
15 minutes
Cook time
5 minutes
Recipe by
Michael at Lo-Dough

Nutritional information (per 3 tacos)

220 kcal

A Lo-Carb Mexican Streetfood Favourite, Made with Lo-Dough

Mexican food has undergone something of a renaissance in the UK over the last few years and now, thanks to Lo-Dough, we can take tacos in a healthier, low-carb kind of direction.

We've combined slow-cooked, pork shoulder (leftovers) with onions, avocado, lime, chilli, coriander, tomato and few drops of hotsauce to create these mouthwatering Mexican mouthfuls. 

Whereas a regular soft taco would contain around 21g of carbs, Lo-Dough Tacos will contain less than 1g of total carbohydrate, leaving you space to pile up some healthier carbs - ie vegetables and herbs - basically, as much as you can squeeze in - your taco is only really 2 or three bites of food!

To make your tacos, you will need to roll your Lo-Dough out as flat as possible and then use a circular pastry cutter or run a knife around a circular object.

Lo-Dough Pork Tacos

IMPORTANT NOTE: Never discard the remaining Lo-Dough when cutting out smaller shapes - blitz any remaining product down to a fine crumb and store it in a container in the freezer - you can add to your container anytime you do a recipe like this. Once you have collected 28-30g, that will be enough to make one of our mug cake or fritter recipes.

Once you have your tacos cut out, fill them up however you like - fish, veggie or like we have done here - with some spicy slow-cooked pork (spice up any leftovers from your roast dinner) as we have done here. 


Serves 1
  • 1 piece of Lo-Dough
  • 75g cooked pork, chopped our 'pulled'
  • 40-50g avocado, diced
  • 10g red onion (a few fine slices)
  • Half a red chilli, sliced
  • A few sprigs of fresh coriander
  • The juice of half a lime
  • A good pinch of smoked paprika
  • A pinch of cumin

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

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  1. Roll your Lo-Dough out as flat as possible and then use a circular pastry cutter or run a knife around a circular object. You are looking to get three tacos from one piece of Lo-Dough so make sure your cutter is the appropriate size.
  2. Moisten your smaller discs with a splash of water and then toast in a very hot pan griddle pan for a few seconds on each side - you don't want to dry the Lo-Dough out, so splash with more water if necessary.
  3. Add your spices to the pork and give it a good stir. Warm through in the microwave for approx 2-3 minutes or until piping hot.
  4. Build up your tacos with a little meat, the veg and the herbs. Finally dress with a squeeze of lime and serve.

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