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Pork Tacos with Slaw and Spicy Pepitas
Nb persons: 6
Yield: two taco servings
Preparation time:
Total time:
Source: Cooking Light Oct. 2008
| 1 tsp. | ground cumin |
| 1 tsp. | chili powder |
| 1/2 tsp. | salt |
| 1/2 tsp. | garlic powder |
| 1/2 tsp. | ground ancho or chipotle chili powder |
| 1/2 tsp. | black pepper |
| 1 lb. | boneless center-cut loin pork chops, (about 1/2" thick) |
| 1/4 c. | fresh lime juice, divided |
| 1/2 c. | sliced red bell pepper |
| 2 Tb. | thinly sliced green onions |
| 1 Tb. | minced jalapeno pepper |
| 1/2 (16 oz.) pkg. | coleslaw , (about 3 cups) |
| 12 (6") | white or yellow corn tortillas |
| 6 Tb. | light sour cream |
| 6 Tb.Spicy Pepitas | |
| 1 c. | unsalted pumkinseed kernels |
| 1 Tb. | canola oil |
| 1/2 tsp. | ground cumin |
| 1/2 tsp. | chili powder |
| 1/4 tsp. | salt |
| 1/4 tsp. | garlic powder |
| 1/4 tsp. | ground ancho or chipotle chili pepper |
| 1/4 tsp. | balck pepper |
1. Combine first 6 ingredients in a small bowl. Lightly coat pork with cooking spray; rub spice mixture over both sides of pork. Cover and refrigerate 1 hour.
2. Preheat grill. Place pork on a grill rack coated with cooking spray; grill 1 minute on each side or until done. Cut pork into 1/4" slices. Combine pork and 2 Tb. juice in a medium bowl, tossing to coat.
3. Combine the remaining 2 Tb. juice, bell pepper, onions, jalapeno, and coleslaw in a large bowl, tossing well. Heat a nonstick griddle over medium heat. Coat griddle with cooking spray. Arrange 6 tortillas in a singele layer; cook 1 minute on each side or until lightly browned. Repeat procedure with cooking spray and remaining 6 tortillas. Divide pork mixture evenly among tortillas; top each tortillas with 2 Tb. coleslaw mixture, 1 1/2 tsp. sour cream, and 1 1/2 tsp. Spicy Pepitas.
Each Serving=271 calories
For Spicy Pepitas: Store the leftover pepitas in a zip-loc bag; sprinkle them over a salad, or enjoy as a snack. Combine all ingredients in a small bowl. Heat a medium nonstick skillet over medium heat. Add kernels to pan; cook 10 minutes or until browned, stirring frequently. Remove from pan; cool completely. Yield: 1 cup (serving size=1 Tb.=47 calories)
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