Tacos are my "go to" when I am hungry and want something fresh and quick. They got me through college on a budget and with at least 10 different taco recipes for low fat cooking, I am enjoying again.
Pork and Green Chili Tacos
Ingredients:
For the Pork Filling (this will make 4-6 tacos)
2 medium thick pork loin boneless chops
1-2 cloves garlic, minced
Salt and Pepper to Taste
1 teaspoon Cumin
1/2 teaspoon Chili Powder
1 small can chopped Green Chili’s, drained
1 small Poblano pepper, chopped
1 tablespoon Canola Oil
Taco Wraps
Prepared corn tortillas, flour tortillas or hard shell tortillas or a combination of them all.
Toppings / Sides for the Tacos
1/2 cup non fat cheddar cheese mixed with 1/2 cup low fat mozzarella cheese
1 cup shredded Romain lettuce
1 medium onion, chopped
1-2 Roma tomatoes sliced and quartered and cut into bite size pieces
1/2 cup pickled jalapeños
1/2 cup Non Fat Sour Cream
Hot Sauce and Salsa of your Choice
Directions
Trim the fat from the pork chops and slice them in to thin strips
Heat a heavy skillet with the canola oil (or you can use a wok or flat griddle)
Add the pork to the skillet and cook until it is tender. Turn the pork continuously. It will cook quickly.
When pork is almost done, add the minced garlic, dash of salt and pepper, cumin, chili and can of green chilies to pan and continue stirring, until everything is heated through.
Remove meat mixture to warm platter.
Wipe out the pan and spray it very lightly with canola oil.
When the pan has heated, take the corn or flour tortillas (one or two at a time) and place in pan. They will burn easily, so be sure to flip them a few times to get a nice brown, but not burnt. The flour tortillas will puff up, and the corn tortillas will slightly crisp.
Remove tortillas to warm platter with meat.
Serve meat and tortillas with the sides.
Enjoy
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