Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

The lemon juice in the salsa keeps the avocado green. Pile the sliced pork and salsa on warm flour tortillas, and roll them up for soft tacos. Substitute 1/2 cup chopped drained canned tomatillos or 1/2 cup chopped green tomatoes for fresh tomatillos.

Nancy Hughes
Recipe by Cooking Light December 2003

Gallery

Photography: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 3 ounces pork and about 1/3 cup salsa)
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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, and rub over pork. Place pork on a jelly roll pan. Bake at 425° for 25 minutes or until a thermometer registers 160° (slightly pink). Let the pork stand 5 minutes before slicing.

  • To prepare salsa, discard husks and stems from tomatillos. Finely chop tomatillos; place in a medium bowl. Add avocado and remaining ingredients; toss well.

Nutrition Facts

182 calories; calories from fat 36%; fat 7.2g; saturated fat 1.9g; mono fat 3.6g; poly fat 1g; protein 24.7g; carbohydrates 4.5g; fiber 2g; cholesterol 74mg; iron 2.1mg; sodium 343mg; calcium 20mg.
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