Photo: Randy Mayor; Styling: Cindy Barr
Yield
6 servings (serving size: 2 filled tacos)

"This is a very easy dish that can be prepped in advance. After that, it's a snap. Be sure to slice the pork thinly; it does not take long to cook. Pepitas (pumpkinseed kernels) are popular in Mexican cooking; keep an eye on them while toasting so they don't burn. I like to serve this dish with salsa and baked chips." —Linda Croley, Birmingham, Alabama

How to Make It

Step 1

Combine first 6 ingredients in a small bowl. Lightly coat pork with cooking spray; rub spice mixture over both sides of pork. Cover and refrigerate 1 hour.

Step 2

Preheat grill.

Step 3

Place pork on a grill rack coated with cooking spray; grill 1 minute on each side or until done. Cut pork into 1/4-inch slices. Combine pork and 2 tablespoons juice in a medium bowl, tossing to coat.

Step 4

Combine the remaining 2 tablespoons juice, bell pepper, onions, jalapeño, and coleslaw in a large bowl, tossing well.

Step 5

Heat a nonstick griddle over medium heat. Coat griddle with cooking spray. Arrange 6 tortillas in a single layer; cook 1 minute on each side or until lightly browned. Repeat procedure with cooking spray and remaining 6 tortillas. Divide pork mixture evenly among tortillas; top each tortilla with 2 tablespoons coleslaw mixture, 1 1/2 teaspoons sour cream, and 1 1/2 teaspoons Spicy Pepitas.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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