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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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. 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. 2. Preheat grill.
  3. 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. 4. Combine the remaining 2 tablespoons juice, bell pepper, onions, jalapeño, and coleslaw in a large bowl, tossing well.
  5. 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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pork Tacos with Slaw and Spicy Pepitas Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy