pork tacos

 Pork Tacos 

INGREDIENTS

Ingredient Checklist

• 2 medium yellow bell peppers, halved and seeded
• 1 medium white onion, cut into 1/2-inch-thick slices
• 5 tablespoons canola or avocado oil, divided
• 1 teaspoon salt, divided
• 1 (12 ounce) pork tenderloin
• 1 cup loosely packed cilantro leaves and tender stems
• 1 medium jalapeño pepper, seeded and coarsely chopped
• 3 tablespoons lime juice
• 8 6-inch corn tortillas
• 4 medium radishes, thinly sliced
• ½ cup crumbled queso fresco
• Lime wedges for serving

DIRECTIONS

Checklist

• Step 1

  Heat a grill to medium-high.

• Step 2

  Brush peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon salt. Brush pork tenderloin with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the vegetables until tender and lightly charred, about 4 minutes per side. Grill the pork until an instant-read thermometer inserted in the thickest part registers 145°F, 5 to 6 minutes per side. Let the pork rest for 5 to 6 minutes.

• Step 3

  Meanwhile, place the remaining 3 tablespoons oil, cilantro, jalapeño, lime juice and 1/2 teaspoon salt in a mini food processor. Pulse until slightly chunky, 10 to 15 times.

• Step 4

  Grill tortillas until lightly charred, about 1 minute per side. Thinly slice the pork and vegetables. Transfer to a medium bowl, add the cilantro mixture and toss to coat. Serve the pork and vegetables in the tortillas, topped with radish slices and queso fresco. Serve with lime wedges, if desired.

NUTRITION FACTS

Serving Size: 2 Tacos 

Per Serving:

 

427 calories; fat 25g; cholesterol 56mg; sodium 760mg; carbohydrates 30g; dietary fiber 4g; protein 23g; sugars 4g; niacin equivalents 10mg; saturated fat 4g; vitamin a iu 557IU; vitamin b6 1mg.

new recipe-pork tacos

 

Ingredients

Ingredient Checklist

• 2 medium yellow bell peppers, halved and seeded
• 1 medium white onion, cut into 1/2-inch-thick slices
• 5 tablespoons canola or avocado oil, divided
• 1 teaspoon salt, divided
• 1 (12 ounce) pork tenderloin
• 1 cup loosely packed cilantro leaves and tender stems
• 1 medium jalapeño pepper, seeded and coarsely chopped
• 3 tablespoons lime juice
• 8 6-inch corn tortillas
• 4 medium radishes, thinly sliced
• ½ cup crumbled queso fresco
• Lime wedges for serving

DIRECTIONS

Checklist

• Step 1

  Heat a grill to medium-high.

• Step 2

  Brush peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon salt. Brush pork tenderloin with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the vegetables until tender and lightly charred, about 4 minutes per side. Grill the pork until an instant-read thermometer inserted in the thickest part registers 145°F, 5 to 6 minutes per side. Let the pork rest for 5 to 6 minutes.

• Step 3

  Meanwhile, place the remaining 3 tablespoons oil, cilantro, jalapeño, lime juice and 1/2 teaspoon salt in a mini food processor. Pulse until slightly chunky, 10 to 15 times.

• Step 4

  Grill tortillas until lightly charred, about 1 minute per side. Thinly slice the pork and vegetables. Transfer to a medium bowl, add the cilantro mixture and toss to coat. Serve the pork and vegetables in the tortillas, topped with radish slices and queso fresco. Serve with lime wedges, if desired.

Nutrition Facts

Serving Size: 2 Tacos 

Per Serving:

 

427 calories; fat 25g; cholesterol 56mg; sodium 760mg; carbohydrates 30g; dietary fiber 4g; protein 23g; sugars 4g; niacin equivalents 10mg; saturated fat 4g; vitamin a iu 557IU; vitamin b6 1mg.

another crock pot recipe to try :)

Salsa Verde Shredded Pork Tacos

 Yield – 8 servings

Preparation Time – 5 minutes

Cooking Time – 8 hours in slow cooker

Ingredients

• 2.2 lb. pork shoulder or blade roast
• about 1 tsp garlic powder
• about 1 tsp ground cumin
• about 1 1/2 cups salsa verde, enough to cover the roast
• 1 large or 2 small jalapeños, seeded and diced (or not seeded if you want more heat)
• Few dashes salt and pepper
• 8 to 10 corn tortillas
• Goat cheese or queso cotija or sour cream
• Jalapeños or cilantro or avocado chunks, for topping
• Fresh fruit or veggie side dish

Directions

• Place the pork roast into the base of the slow cooker and sprinkle the garlic powder, ground cumin on top. Pour the salsa verde and add the diced jalapenos on top. Season with a little salt and pepper
• Set the slow cooker on low and cook for 8 hours.
• Once the cooking time is complete, shred the pork with 2 forks and remove from the slow cooker with slotted spoon when ready to serve.
• Serve Salsa Verde Shredded Pork Tacos on corn tortillas with preferred toppings

Read more: http://www.5dollardinners.com/salsa-verde-shredded-pork-tacos/#ixzz36yTFNaty