Made pork to recipe except subbed tenderloin because it was less expensive. In the morning, pre-cut the frozen meat into Â¼" strips & assembled the spice blend. Also prepped pepitas to recipe except used spray canola oil to glisten rather than the 1tbs called-for. Morning prep made things a little quicker in the evening with the one-hour marinade. We liked the flavor & crunch combos. Served with refried beans. Pretty good.
Pork Tacos with Slaw and Spicy Pepitas
"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
More From Cooking Light
- Calories: 271
- Calories from fat: 35%
- Fat: 10.2g
- Saturated fat: 2.9g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 2.2g
- Protein: 20.7g
- Carbohydrate: 25.9g
- Fiber: 4.2g
- Cholesterol: 48mg
- Iron: 1.3mg
- Sodium: 322mg
- Calcium: 72mg
- 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
- 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.
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