Pork Soft-Shell Tacos Recipe

5 1 2
Pork Soft-Shell Tacos Recipe
Pork Soft-Shell Tacos Recipe photo by Taste of Home
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Pork Soft-Shell Tacos Recipe

Read Reviews
5 1 2
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It's hard to find recipes that have enough flavor to satisfy my husband without overwhelming our kids. This Southwestern take on pork tenderloin earned a thumbs-up from them all! —Margaret Steele of North Vancouver, British Columbia
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pork tenderloin (1 pound), cut into 1-inch strips
  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • MOLE' SAUCE:
  • 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 corn tortillas (6 inches), warmed
  • 1 cup shredded lettuce
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup sliced green onions

Directions

In a large nonstick skillet or wok, stir-fry pork and onion in oil for 3 minutes or until pork is no longer pink; drain and keep warm.
In the same skillet, combine the enchilada sauce, peanuts, chocolate chips, raisins, garlic, cumin and red pepper flakes.
Cook and stir over medium heat for 2-3 minutes or until chocolate is melted. Pour into a blender or food processor; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; heat through. Spoon onto tortillas. Serve with lettuce, sour cream and green onions. Yield: 4 servings.
Originally published as Pork Soft-Shell Tacos in Light & Tasty October/November 2003, p37

Nutritional Facts

2 each: 370 calories, 10g fat (3g saturated fat), 67mg cholesterol, 263mg sodium, 41g carbohydrate (0 sugars, 5g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

  • 1 pork tenderloin (1 pound), cut into 1-inch strips
  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • MOLE' SAUCE:
  • 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 corn tortillas (6 inches), warmed
  • 1 cup shredded lettuce
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup sliced green onions
  1. In a large nonstick skillet or wok, stir-fry pork and onion in oil for 3 minutes or until pork is no longer pink; drain and keep warm.
  2. In the same skillet, combine the enchilada sauce, peanuts, chocolate chips, raisins, garlic, cumin and red pepper flakes.
  3. Cook and stir over medium heat for 2-3 minutes or until chocolate is melted. Pour into a blender or food processor; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; heat through. Spoon onto tortillas. Serve with lettuce, sour cream and green onions. Yield: 4 servings.
Originally published as Pork Soft-Shell Tacos in Light & Tasty October/November 2003, p37

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MelanieDean User ID: 354077 50512
Reviewed Jun. 3, 2010

"Great alternative to traditional ordinary tacos. Very yummy!! Made full batch of sauce, but used 1/2 lb tenderloin for my husband and I. He doesn't like sour cream so I put some shredded monterey jack cheese in his."

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