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

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.

Recipe by Cooking Light August 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

  • Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.

Nutrition Facts

304 calories; calories from fat 30%; fat 10.2g; saturated fat 2.2g; mono fat 5.4g; poly fat 1.8g; protein 26.9g; carbohydrates 25g; fiber 4.5g; cholesterol 74mg; iron 2.1mg; sodium 444mg; calcium 46mg.
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