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Lightly coat the tortillas with cooking spray before heating to keep them from splitting. They can also be heated in a grill pan. Garnish with sliced green onions, if desired.

Maureen Callahan
Recipe by Cooking Light September 2005

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Credit: Oxmoor House

Recipe Summary

Yield:
15 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • To prepare pork, combine first 5 ingredients. Rub cumin mixture over pork. Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 4 minutes or until browned on all sides. Bake at 425° for 12 minutes or until a thermometer registers 155°. Remove pork from oven; let stand 5 minutes. Cut pork across grain into thin slices.

  • To prepare salsa, combine corn and next 7 ingredients (through beans).

  • Combine sour cream and chipotle in a blender; process until smooth.

  • Wrap tortillas, 3 at a time, in a damp paper towel. Microwave at high 20 seconds. Spoon about 1 ounce pork onto each tortilla. Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.

Nutrition Facts

345 calories; calories from fat 29%; fat 11.1g; saturated fat 4g; mono fat 4.1g; poly fat 1.4g; protein 24.6g; carbohydrates 40g; fiber 5.8g; cholesterol 68mg; iron 2.6mg; sodium 427mg; calcium 157mg.
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