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Pork Tacos with Corn-Jicama Salsa and Guacamole

Yield 4 servings (serving size: 2 tacos)
Avocado is a source of healthful monounsaturated fat. Crunchy vegetables, fresh herbs, and lime juice boost the flavor of canned beans.

Ingredients

  • Salsa:
  • 1/2 cup fresh corn kernels
  • 1/2 cup finely diced peeled jicama
  • 1/2 cup canned black beans, rinsed and drained
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Guacamole:
  • 1 cup cubed peeled avocado
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped seeded tomato
  • Tacos:
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 pound pork tenderloin, cut into 2 x 1/8-inch strips
  • Cooking spray
  • 8 (6-inch) corn tortillas

Nutrition Information

  • calories 361
  • caloriesfromfat 29 %
  • fat 11.6 g
  • satfat 2.5 g
  • monofat 5.8 g
  • polyfat 1.9 g
  • protein 29.8 g
  • carbohydrate 38.9 g
  • fiber 8.2 g
  • cholesterol 74 mg
  • iron 3.5 mg
  • sodium 790 mg
  • calcium 127 mg

How to Make It

  1. To prepare salsa, combine corn, jicama, black beans, cilantro, 1 tablespoon juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; toss gently to combine. Cover and chill.

  2. To prepare guacamole, combine avocado, 1 1/2 tablespoons juice, and 1/4 teaspoon salt in a small bowl; mash with a fork until well blended. Stir in tomato. Place a sheet of plastic wrap directly on avocado mixture; set aside.

  3. To prepare tacos, combine chili powder, oregano, 1 teaspoon cumin, and 1/4 teaspoon salt in a shallow dish. Add pork to spice mixture; toss to coat.

  4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 4 minutes or until done, turning occasionally. Remove pork from pan; keep warm.

  5. Wipe pan clean with paper towels; recoat with cooking spray. Add 2 tortillas to pan; cook 30 seconds on each side or until soft. Remove from pan; keep warm. Repeat procedure with remaining tortillas and cooking spray.

  6. Spread about 1 1/2 tablespoons guacamole onto each tortilla; top each tortilla with about 1/4 cup pork and about 2 tablespoons salsa. Fold tortillas in half.