This is a leftovers meal.  The night before I made some BBQ glazed pork tenderloin on the grill. With about half of the loin left, I decided to shred it and reheat it in a saute pan for 5 minutes added a 1/2 teaspoon of cumin and some ground pepper.  Note: You can use an asian marinated pork tenderloin too. It really does not matter.

For the slaw, I bought some jicama slaw at the local Whole Foods last night. It’s basically just sticks of jicama, carrots, and bell peppers with a light mayo. Again, you can do whatever you want here. A vinaigrette based slaw would be even better but I went with what was easy at the deli counter.

Add the pork and slaw then some hot sauce.

The flour tortillas are from Two Chefs who are at the Coppell Farmer’s Market every Saturday morning here in Dallas.  I highly recommend them and will massively miss their chips and medium salsa as I move to Los Angeles this coming week.