Pork 'n' Pepper Tacos Recipe

3.5 2 3
Pork 'n' Pepper Tacos Recipe
Pork 'n' Pepper Tacos Recipe photo by Taste of Home
Publisher Photo

Pork 'n' Pepper Tacos Recipe

Read Reviews
3.5 2 3
Publisher Photo
As a Texas native, I prefer spicy food. But since my husband and I both work nights (I'm a nurse), I also need quick dishes like this. I've taken it to parties at work, too, and most tasters enjoy it - with an icy cold soda in most cases! -Jacquie Baldwin, Raleigh, North Carolina
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 pounds boneless pork, cut into thin strips
  • 3 tablespoons canola oil
  • 1 medium onion, chopped
  • 2 medium jalapeno peppers, finely chopped
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 taco shells, warmed
  • Shredded lettuce, shredded cheddar cheese, chopped tomato and salsa

Directions

Saute pork in oil in a large skillet until lightly browned. Add onion and jalapenos; cook 5 minutes longer
Stir in seasonings. Reduce heat; cover and cook for 5-10 minutes or until meat and vegetables are tender, stirring occasionally.
Serve in taco shells with lettuce, cheese, tomato and salsa. Yield: 8 tacos.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Pork 'n' Pepper Tacos in Country Woman July/August 1998, p31

Nutritional Facts

2 tacos (calculated without toppings): 530 calories, 28g fat (7g saturated fat), 133mg cholesterol, 503mg sodium, 18g carbohydrate (2g sugars, 3g fiber), 49g protein.

  • 2 pounds boneless pork, cut into thin strips
  • 3 tablespoons canola oil
  • 1 medium onion, chopped
  • 2 medium jalapeno peppers, finely chopped
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 taco shells, warmed
  • Shredded lettuce, shredded cheddar cheese, chopped tomato and salsa
  1. Saute pork in oil in a large skillet until lightly browned. Add onion and jalapenos; cook 5 minutes longer
  2. Stir in seasonings. Reduce heat; cover and cook for 5-10 minutes or until meat and vegetables are tender, stirring occasionally.
  3. Serve in taco shells with lettuce, cheese, tomato and salsa. Yield: 8 tacos.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Pork 'n' Pepper Tacos in Country Woman July/August 1998, p31

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Reviews forPork 'n' Pepper Tacos

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MY REVIEW
justmbeth User ID: 1196484 49653
Reviewed Apr. 8, 2013

"I was a bit disappointed in these. They were ok, just nothing special. Needed a bit more flavor."

MY REVIEW
snapangel41@hotmail.com User ID: 1270518 24024
Reviewed Jan. 9, 2010

"I generally just eat regular tacos, but these won me over! They're great! Even my kids (1 & 2 years old) loved them!"

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