Pork Tacos with Slaw and Spicy Pepitas

Photo: Randy Mayor; Styling: Cindy Barr
"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

Yield:

6 servings (serving size: 2 filled tacos)

Recipe from

Nutritional Information

Calories 271
Caloriesfromfat 35 %
Fat 10.2 g
Satfat 2.9 g
Monofat 3.3 g
Polyfat 2.2 g
Protein 20.7 g
Carbohydrate 25.9 g
Fiber 4.2 g
Cholesterol 48 mg
Iron 1.3 mg
Sodium 322 mg
Calcium 72 mg

Ingredients

1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ancho or chipotle chile pepper
1/2 teaspoon black pepper
1 pound boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/4 cup fresh lime juice, divided
1/2 cup sliced red bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon minced jalapeño pepper
1/2 (16-ounce) package coleslaw (about 3 cups)
12 (6-inch) white or yellow corn tortillas
6 tablespoons light sour cream
6 tablespoons Spicy Pepitas

Preparation

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.

2. Preheat grill.

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.

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

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.

Note:

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.

Linda Croley, Birmingham, Alabama,

October 2008