Hy-Vee Chile & Citrus Pork Taco Salad
Recipe: #42628
April 07, 2024
Categories: Salads, Main Dish Salad, Meat Salad, Loins, Mango, Orange, Mexican, Southwest Grilling (Outdoor), Fresh Tomatoes, more
"Tricolor tortilla strips, for garnish if you want."
Original is 4 servings
Ingredients
- Rub
-
-
-
-
-
-
-
- Salad
-
-
-
-
-
-
-
- Dressing
-
-
Nutritional
- Serving Size: 1 (761.7 g)
- Calories 489
- Total Fat - 16.1 g
- Saturated Fat - 3.9 g
- Cholesterol - 106.7 mg
- Sodium - 2497.9 mg
- Total Carbohydrate - 45.9 g
- Dietary Fiber - 11.4 g
- Sugars - 21.1 g
- Protein - 48.1 g
- Calcium - 172 mg
- Iron - 5.2 mg
- Vitamin C - 75.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix together orange zest, ancho chile powder, salt, garlic powder and cumin in a small bowl.
Step 2
Pat pork dry with paper towels.
Step 3
Rub with chile powder mixture.
Step 4
Let stand at room temperature for 60 minutes. (Or put in frig if you are concerned)
Step 5
Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees).
Step 6
Grill pork for 25 to 30 minutes or until pork reaches 145 degrees, turning occasionally.
Step 7
Remove from grill; cool slightly and cut into 1/2 inch thick slices.
Step 8
Stir together orange and mango in a small bowl.
Step 9
Set aside.
Step 10
Add some lime juice.
Step 11
Toss together corn, lettuce and tomatoes in a large bowl.
Step 12
To serve, arrange pork, mango-orange mixture and avocado with some lime juice on top of lettuce. Garnish with salad dressing.
Tips
No special items needed.
0 Reviews
You'll Also Love
