PORK SOFT-SHELL TACOS
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
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet or wok, stir-fry pork and onion in oil for 3-4 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; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; cook until heated through. , Spoon pork mixture down one half of each tortilla; fold remaining side over filling. Serve with lettuce, sour cream and green onions
Nutrition Facts : Calories 370 calories, Fat 10g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 263mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
PORK SOFT TACOS
A delicious way to serve pork tenderloin. Make sure you have all the traditional taco fixings to serve with these.
Provided by Budgiegirl
Categories < 30 Mins
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large nonstick skillet over high heat.
- Add the mushrooms and onion. Cook until tender, about 6 minutes, transfer to a bowl.
- Sprinkle the pork with salt and add to the skillet; sprinkle with cumin seeds.
- Cook over high heat, stirring until the pork is browned, about 3 minutes. Stir in the salsa and mushroom mixture. Cook until heated through, about 2 minutes.
- Transfer to a bowl and wipe the skillet clean with a paper towel.
- Spray the skillet with nonstick spray and set over medium heat.
- Cook tortillas, one at a time, just until golden on the bottom, about 1 ½ minutes. Place the tortillas, toasted side up on a work surface.
- Spread the pork mixture ( about 2/3 cup) over half of each tortilla and sprinkle with one third cheese.
- Fold the unfilled tortilla half over the filling.
- Spray the skillet with the nonstick spray and set over medium heat.
- Add the tacos to the skillet and cook, turning once with a large spatula, until golden, about 1 minute on each side.
Nutrition Facts : Calories 87.1, Fat 4.7, SaturatedFat 2.1, Cholesterol 8.4, Sodium 701.9, Carbohydrate 7.7, Fiber 1.8, Sugar 3.6, Protein 5.5
SIZZLING PORK TACOS
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.
Provided by David Tanis
Categories easy, lunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
- Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
- Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
- To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams
EASY PORK TACOS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- In large skillet, heat Curly's Sauceless Pork and onion over medium heat until onion is tender. (approximately 5 minutes) Add in taco seasoning and water, bring to a simmer. Reduce heat to low and allow liquid to reduce. Spoon Curly's Sauceless Pork mixture into taco shells and add desired toppings.
- Alternate recipe option - toss Pork with 1/2 cup BBQ sauce instead of using taco seasoning.
SLOW-COOKER PORK TACOS
For an easy Mexican meal, set and forget seasoned pork shoulder for this Slow-Cooker Pork Tacos recipe from Food Network Magazine.
Provided by Food Network Kitchen
Categories main-dish
Time 5h36m
Yield about 8 servings
Number Of Ingredients 17
Steps:
- Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
- Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
- Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
- Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
SMOKY PORK & BLACK BEAN TACOS
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
- Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
- Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
MEXICAN PULLED PORK TACOS
Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 5h30m
Number Of Ingredients 19
Steps:
- Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
- Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
- To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
- Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.
Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
SHREDDED CARNITAS SOFT SHELL TACO WITH PEPPER JACK
Make and share this Shredded Carnitas Soft Shell Taco With Pepper Jack recipe from Food.com.
Provided by foodart
Categories < 4 Hours
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot place in the pork, onion, garlic, salt, chili powder, cumin and fill with water and place onto the stove and bring to a boil for 5 minutes and reduce heat to a low simmer for 2 1/2 hours or until the pork in tender. Remove the pork and set aside to cool to room temperature and pour the stock into a colander and trash the onion and garlic.
- In a mixing bowl hand shredded Carnitas meat and the rest of the ingredients and combine and set aside for 15 minutes.
- Slice the onion into 1/8" strip and place into a nonstick skillet with oil and sauté over a medium heat until light brown and tender. Combine the Carnitas mixture and onion and sauté until light and crispy.
- In a medium size skillet lightly oil over a medium high heat, place a corn tortillas, slice of pepper jack and top with corn tortillas and when the pepper jack cheese slice start to go soft turn the corn tortillas over and when both side in a lightly brown and take some of the Carnitas filling and one half and fold in half and pan fry until light and crispy on both side. Repeat this step until done. Sprinkle both side of the taco with Parmesan cheese and serve warm.
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