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Welcome to my first bangOfuel post on the blog!

I’m excited to share my first recipe with you all but will start with a few words of warning…the first being that my recipes may be a little too freestyle for some of you, if you need explicit instructions on measurements and are macro obsessed I may not be right site for you…I like to cook creatively and in the moment, so although I will give approximate amounts I wing it often. If you are willing to improvise, make the occasional mistake and want some quick and healthy meals to add to your weekly menus then please read on…

Second warning, I make mostly good choices around food but am not perfect nor am I completely health obsessed. I’ve learned that in today’s busy world short cuts are sometimes a necessity,  especially during the week when you’re trying to manage life and eat well.  I make what I can but also use pre-made stuff (as you will notice in today’s recipe) such as bagged salads and the occasional marinade or salad dressing. I do choose the healthiest versions I can find, read labels and buy mostly organic and grass fed but do what suits your needs and budget. For the most part, cooking from home is a healthier option than eating out, especially if it’s made with simple ingredients and of course, love. For me preparing my own meals, be it simple or complex, signifies positive self care and feeling good about what I feed my family as well as maintaining a healthy weight.

Ok, enough with the background let’s talk tacos! I eat a lot of chicken. No. I mean a lot of chicken.  I spice it up in different ways but sometimes you need to change it up, these easy pork tacos fit the bill for a nice change up and depending on how many mouths you’re feeding leftovers can be used on a salad (or more tacos) Although not typically used for pulled pork, I use the tenderloin cut as I like a lean meat and find the marinading and cooking in the slow cooker keeps plenty of flavour. If you prefer to use a fattier cut (or beef if you don’t eat pork) they will still be tasty but it will affect the nutritional breakdown. Feel free to improvise on toppings (or omit) again with the same warning. My son skips the coleslaw and just has meat and cheese, always has for his tacos, he’s 20 now and 6’4′ so the lack of veggies hasn’t stunted his growth.  When he was younger I’d serve him a side of cucumber and tomatoes so depending on your family’s tastes add different sides to suit.



  • 1.5-2lb Pork tenderloin (or other cut) size depends on how many you’re feeding and if you want leftovers
  • 2-3 tbsp Walkerswood jerk seasoning (or paste of choice)
  • balsamic vinegar
  • stock (I use chicken)
  • Corn Tortillas (small)
  • bag pre-made coleslaw (or make your own) Baja mix is my favourite as it has cilantro and green onions
  • coleslaw dressing ( I use a house vinaigrette from Whole Foods)
  • shredded cheese of choice (I like a little feta
  • avocado (chopped or sliced)
  • sour cream
  • salsa
  • hot sauce
  • any other topping you like!

Prep – the night before. Place pork in a ziplock bag and add paste, massage into meat until coated. Add in a few splashes of balsamic (maybe a 1/4 cup or so until you have a nice little marinade) and rub to mix in with jerk spices. Refrigerate overnight (or up to 2 days)

In the morning – dump tenderloin into slow cooker, add in a about a half a cup of stock (or more depending on size of meat and slow cooker) You can cook on either low or high, I prefer high for less time but if you’re out for the day low and slow is good too just make sure it’s sitting in enough liquid so it doesn’t dry out.

When you get home – take 2 forks and shred the tenderoin in the slow cooker. The meat should be sitting in a little bit of liquid so the flavours make there way into the meat. Add a little more stock (or water) if needed and let sit while you prepare your tortillas and toppings. Prepare coleslaw (I go very easy on the dressing, just enough to lightly coat the cabbage mix) and heat tortillas in pan over med-low until warm and soft (or use microwave/oven) Once tortillas are warm you’re ready to assemble…I layer the meat first, a little cheese, coleslaw, sour cream and hot sauce but customize as you like them as far as order and ingredients. My version works out to about 350 calories for 2 loaded tacos. All in all this should take 20-30 minutes and you’re eating yummy and healthy!  Please post your questions and comments below.