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Shredded Pork and Pinto Tacos with Pepita Slaw

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 25 mins
Total time 40 mins
Yield

Serves 4 (serving size: 2 tacos)

Before: Pork Carnitas Plate. Carnitas are a labor of love, as pork simmers in fat for hours until tender, then gets piled onto a plate with refried beans and rice. Very few veggies find their way into this classic dish. A half-pound of pork is a gracious plenty for these tacos, which are beefed up with pinto beans, Greek yogurt-amped avocado crema, and a crunchy slaw topped with pumpkinseeds. The plant protein sources make up about half the total amount.  

Ingredients

  • 2/3 cup sliced shallots
  • 1/2 cup unsalted chicken stock
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon ground cumin, divided
  • 1/2 teaspoon smoked paprika
  • 8 ounces pork tenderloin, trimmed and cut in half crosswise
  • 5 garlic cloves, thinly sliced
  • 1 (15-ounce) can unsalted pinto beans, rinsed and drained
  • 1 1/2 cups thinly sliced red cabbage
  • 1/4 cup coarsely chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice, divided
  • 1 teaspoon canola oil
  • 2 tablespoons pepitas (toasted pumpkinseeds)
  • 1/3 cup plain fat-free Greek yogurt
  • 1 ripe avocado, peeled
  • 8 corn tortillas

Nutrition Information

  • calories 386
  • fat 11.2 g
  • satfat 1.8 g
  • monofat 5.5 g
  • polyfat 2.7 g
  • protein 25 g
  • carbohydrate 49 g
  • fiber 12 g
  • cholesterol 37 mg
  • iron 4 mg
  • sodium 580 mg
  • calcium 144 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine shallots, stock, 1/2 teaspoon salt, 1/2 teaspoon cumin, paprika, pork, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 25 minutes. Remove pork from pan; set aside. Increase heat to medium; cook 8 minutes or until liquid is reduced to about 2 to 3 tablespoons. Shred pork with 2 forks; stir pork and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture.

  2. While pork cooks, combine cabbage, cilantro, 1 1/2 tablespoons lime juice, oil, and 1/4 teaspoon salt; toss well to combine. Sprinkle with pepitas.

  3. Combine yogurt, avocado, remaining 1 1/2 teaspoons lime juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; mash to desired consistency.

  4. Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide pork mixture, slaw, and avocado mixture evenly among tortillas.

  5. Shredded Chicken Taco Variation: In place of pork tenderloin, use 2 (4-ounce) skinless, boneless chicken thighs. Decrease simmering time from 25 to 15 minutes, and increase smoked paprika to 5/8 teaspoon. Serves 4 (serving size: 2 tacos) CALORIES 392; FAT 3g (sat 2g, mono 9g, poly 3g); PROTEIN 24g; CARB 49g; FIBER 12g; SUGARS 5g (est. added sugars 0g); CHOL 54mg; IRON 4mg; SODIUM 600mg; CALC 146mg