Thick and slightly tangy Mexican crema adds a cooling finish to these tacos. If you can't find it at the grocery, substitute sour cream thinned with a little lime juice.

Adam Hickman
Recipe by Cooking Light May 2014

Gallery

Andrew Purcell; Styling: Alistair Turnbull

Recipe Summary

hands-on:
19 mins
total:
24 mins
Yield:
Serves 4 (serving size: 2 tacos)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • Sprinkle pork with pepper and salt. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; cook 5 minutes, turning to brown on all sides. Place pan in oven. Bake at 425° for 8 minutes or until a thermometer registers 145° (slightly pink); let stand 5 minutes. Cut crosswise into 16 slices. Combine pork and mojo marinade in a medium bowl; toss to coat pork.

  • Combine vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add onion. Let stand 10 minutes; drain.

  • Working with 1 tortilla at a time, toast in a pan or over a flame of a gas burner until tender and blackened in spots. Arrange 2 pork slices in center of each tortilla; top with about 2 tablespoons onion, 2 jalapeño slices, 2 avocado wedges, and 1 1/2 teaspoons crema.

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

362 calories; fat 16.9g; saturated fat 2.1g; mono fat 8g; poly fat 2.8g; protein 28g; carbohydrates 27g; fiber 6g; cholesterol 82mg; iron 2mg; sodium 423mg; calcium 55mg.