Notes: The only thing I think I would have changed would be to add some lime zest to the cabbage/cilantro mixture. But I didn't have any limes.
I opted for the havarti cheese because I didn't want the cheese to overpower the pork. You can use whatever you like, but I wouldn't go with something strong.
If you haven't made slow cooker pork, you could use some rotisserie chicken from the store in its place to keep this meal Q.E.D.
1 box of your favorite taco shells
2-3 cups of cooked shredded pork
1/2 Nappa cabbage
1 bunch cilantro
4-5 oz. of havarti cheese
Hot sauce (optional)
Directions: Heat the oven to the temperature you need for your taco shells.
Thinly slice the Nappa cabbage. For 6 tacos, you'll need about 1 1/2 cups. Finely chop the cilantro. Mix the cabbage and cilantro together in a small bowl, season with salt, and set aside.
Dice the mango and set aside. Grate the cheese and set aside.
Warm the shredded pork in the microwave or in a pot on the stove while you taco shells are cooking. Add as much hot sauce as you like.
When the shells and pork are hot, assemble everything together. Serve the mango on the side or on top of the tacos. Enjoy!