Pork Soft-Shell Tacos
Created by Misa on March 1, 2012
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #4789
Ingredients
- 1 pound pork tenderloin, 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 tortillas, 6 inch in diameter
- 1 cup shredded lettuce
- 1/4 cup reduced-fat sour cream
- 1/4 cup sliced green onions
How to Make
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Step 1: In a large skillet, stir-fry the pork strips and chopped onion in the vegetable oil for about 3-4 minutes, or until the pork is now longer pink. Drain and move the pork and onions out of the skillet and keep warm.
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Step 2: In the same skillet, stir together the enchilada sauce, peanuts, chocolate chips, raisins, garlic, cumin, and crushed red pepper flakes over medium heat for about 2-3 minutes, until the chocolate is completed melted. Pour these ingredients into a blender and process until smooth.
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Step 3: Return the sauce to the skillet. Add in the corn, cooked pork and onions. Stir together and cook until warmed through. Spoon the taco filling into the tortillas and serve with lettuce, sour cream, and green onions.
Nutritional Facts
- Serving Size: 1 (295.4 g)
- Calories 464.9
- Total Fat - 12.9 g
- Saturated Fat - 3.9 g
- Cholesterol - 59.6 mg
- Sodium - 1474.5 mg
- Total Carbohydrate - 59.4 g
- Dietary Fiber - 5 g
- Sugars - 9.9 g
- Protein - 29 g
- Calcium - 124.4 mg
- Iron - 8.4 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.4 mg