Red Chile Pork Tacos with Caramelized Onions

Photography: Becky Luigart-Stayner; Styling: Fonda Shaia

Sweet, succulent onions are the perfect foil for this savory pork taco filling. Ancho chile powder gives the meat a mild, slightly fruity chile flavor.

Yield: 4 servings (serving size: 2 tacos)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 30%
  • Fat: 10.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.8g
  • Protein: 26.9g
  • Carbohydrate: 25g
  • Fiber: 4.5g
  • Cholesterol: 74mg
  • Iron: 2.1mg
  • Sodium: 444mg
  • Calcium: 46mg

Ingredients

  • 1 tablespoon ancho chile powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1 pound pork tenderloin, trimmed
  • Cooking spray
  • 1 teaspoon vegetable oil
  • 3 cups thinly sliced onion
  • 8 hard taco shells
  • 1/2 cup chopped tomato
  • 8 teaspoons chopped green onions

Preparation

  1. Preheat oven to 425°.
  2. Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink). Remove pork from oven; let sit 5 minutes before slicing.
  3. While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly.
  4. Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.
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Red Chile Pork Tacos with Caramelized Onions Recipe at a Glance
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