Pork Soft-Shell Tacos
Ingredients
- 1 pork tenderloin (1 pound), cut into 1-inch strips ⓘ
- 1 small onion, chopped ⓘ
- 1 teaspoon canola oil ⓘ
- 2/3 cup enchilada sauce ⓘ
- 1 tablespoon dry roasted peanuts ⓘ
- 1 tablespoon semisweet chocolate chips ⓘ
- 1 tablespoon raisins ⓘ
- 1 garlic clove, minced ⓘ
- 1 teaspoon ground cumin ⓘ
- 1/4 teaspoon crushed red pepper flakes ⓘ
- 1/2 cup frozen corn, thawed ⓘ
- 8 corn tortillas (6 inches), warmed ⓘ
- 1 cup shredded lettuce ⓘ
- 1/4 cup reduced-fat sour cream ⓘ
- 1/4 cup sliced green onions ⓘ
Instructions
- In a
- or wok, stir-fry pork and onion in oil for 3-4 minutes or until pork is no longer pink; drain and keep warm. In the same skillet, combine the enchilada sauce, peanuts, chocolate chips, raisins, garlic, cumin and red pepper flakes. Cook and stir over medium heat for 2-3 minutes or until chocolate is melted.
- Pour into a blender; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; cook until heated through.
- Spoon pork mixture down one half of each tortilla; fold remaining side over filling. Serve with lettuce, sour cream and green onions
Nutrition & Diet Analysis (per serving)
895
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).