Pork Tacos with Slaw and Spicy Pepitas

Name: Pork Tacos with Slaw and Spicy Pepitas
Yield: 6 servings (serving size: 2 filled tacos)
Ingredients: 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon salt; ½ teaspoon garlic powder; ½ teaspoon ground ancho or chipotle chile pepper; ½ teaspoon black pepper; 1 pound boneless center-cut loin pork chops (about 1/2 inch thick); Cooking spray; ¼ cup fresh lime juice, divided; ½ cup sliced red bell pepper; 2 tablespoons thinly sliced green onions; 1 tablespoon minced jalapeño pepper; ½ (16-ounce) package coleslaw (about 3 cups); 12 (6-inch) white or yellow corn tortillas; 6 tablespoons light sour cream; 6 tablespoons Spicy Pepitas

6 Ratings
6 Reviews

"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

By Linda Croley, Birmingham, Alabama

Recipe by Cooking Light October 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:

6 servings (serving size: 2 filled tacos)

Nutrition Info

Directions

Step 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.

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

Chef's Notes

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.

Nutrition Facts

Per Serving:

271 calories; calories from fat 35%; fat 10.2g; saturated fat 2.9g; mono fat 3.3g; poly fat 2.2g; protein 20.7g; carbohydrates 25.9g; fiber 4.2g; cholesterol 48mg; iron 1.3mg; sodium 322mg; calcium 72mg.

Sort by: Newest

Newest Oldest

carolfitz

03/17/2010

Made pork to recipe except subbed tenderloin because it was less expensive. In the morning, pre-cut the frozen meat into Â¼" strips & assembled the spice blend. Also prepped pepitas to recipe except used spray canola oil to glisten rather than the 1tbs called-for. Morning prep made things a little quicker in the evening with the one-hour marinade. We liked the flavor & crunch combos. Served with refried beans. Pretty good.

ViennaVAfoodie

12/14/2009

This was good. I loved the smoky chipotle flavors in the dish. I used a serrano chile instead of a jalepeno because my fiance and I were feeling adventurous. It didn't seem to make it spicier than a jalepeno. My fiance said he missed the cheese in the traditional tacos but then again he ate two of these so they must not have been too awful. I would make this again but it's not one of my all time favorite CL recipes.

DMan49

01/13/2009

This is a different type of taco. i like the crunch of the slaw and the texture of the spicy pepita. A nice departure of the basic, traditional tacos. A crowd pleaser for sure! Cheers!

KatieBrown

01/07/2009

This recipe deserves 5 stars, and I'm not very liberal with my 5 star awards! The flavor was fantastic. I served with chips, guacamole and watermelon slices. I subbed broccoli slaw and added fresh cilantro and a couple teaspoons of canola oil to the slaw. Other than that I followed the recipe exactly. To make things easier, I prepped the pork, then prepared all the other components in the following order while the pork was holding in the fridge: pepitas, slaw, guacamole, tortillas. This gives the pepitas time to cool, and the tortillas stay warm while the pork cooks. The pork takes less then 5 minutes and you're ready to go! A fabulous meal!

MomBon58

01/05/2009

Very Good Flavor..... Used Broccoli slaw

amysita

11/04/2008

I really liked this recipe, but I didn't make it exactly according to the recipe. I skipped the slaw, ancho chili powder, jalapeno pepper, green onions, pepitas, and red pepper. The spice mixture, pork, and lime speak for themselves though, so I didn't feel like I was missing anything. Served with black beans. I would definitely make this again.

Back to Pork Tacos with Slaw and Spicy Pepitas

All Reviews for Pork Tacos with Slaw and Spicy Pepitas

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Pork Tacos with Slaw and Spicy Pepitas

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (6)

All Reviews for Pork Tacos with Slaw and Spicy Pepitas

Account

Pork Tacos with Slaw and Spicy Pepitas

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (6)

All Reviews for Pork Tacos with Slaw and Spicy Pepitas