If you are looking for lightened up versions of your favorite recipes, be sure to check out our Weekly Healthy Menu Plan where we email you 6 dinners (just like these tacos!), 2 side dishes, and 1 dessert each week!
Spray slow cooker with non-stick cooking spray and place pork roast inside.
In a small bowl, mix together lime juice, lime zest, honey, garlic, chili powder, cumin, salt, and cilantro. Pour on top of pork roast, then cover and cook on low for 6-8 hours.
Using two forks, shred roast (it should fall apart pretty easily at this point). Mix shredded pork with the juices in the slow cooker and let sit in for at least 10 minutes to soak up some of the flavor.
To make the coleslaw, combine cabbage, carrots, cilantro, and green onion in a large bowl. In a smaller bowl, mix together lime juice, olive oil, and honey. Toss with coleslaw mixture.
To serve, top each tortilla with shredded pork roast and a scoop of coleslaw.
I found a Creamy Avocado Cilantro dressing (a yogurt based dressing - I think it was Bolthouse brand and I found it over in the refrigerated product section of my grocery store) at my grocery store that I actually topped each taco with and it was incredible!