PORK TACOS WITH WHITE CHEDDAR, POBLANO PICO AND LIME CREMA
Steps:
- Preheat oven to 450 degrees. Drizzle olive oil over the poblano and jalapeno and roast for about 5 minutes on each side, until blistered. Remove from oven. When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use. Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use. Heat the pork in a large pan over medium heat with stock and hot sauce, stirring to combine. Reduce heat to medium low, cover and let simmer for about 10 minutes. Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema and jalapeños.
Nutrition Facts : Calories 394 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2, Sodium 1661 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
POBLANO AND GROUND PORK TACOS
Pork and poblano tacos with kiwi salsa and lime crema.
Provided by taltos531
Categories Main Dish Recipes Taco Recipes
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
- Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
- Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
- Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 44.5 g, Cholesterol 34.8 mg, Fat 16.8 g, Fiber 3.7 g, Protein 15.4 g, SaturatedFat 5.5 g, Sodium 659.7 mg, Sugar 4.5 g
PORK TACOS WITH POBLANO PICO AND LIME CREMA
These tacos are bursting with layers of goodness! The pico packs a nice punch of flavor thanks to the poblano and jalapeno. The pork is juicy and spicy. The lime crema has a bit of tang and cools things down. A fiesta for your mouth!
Provided by Shea Goldstein
Categories Tacos & Burritos
Time 50m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 450 degrees.
- 2. Drizzle olive oil over the poblano and jalapeno and roast for about 5 minutes on each side, until blistered. Remove from oven.
- 3. When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use.
- 4. Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use.
- 5. Heat the pork in a large pan over medium heat with stock and hot sauce, stirring to combine. Reduce heat to medium low, cover and let simmer for about 10 minutes.
- 6. Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema and jalapenos.
PORK TACOS WITH WHITE CHEDDAR, POBLANO PICO, AND LIME CREMA
Preheat oven to 450°F. Drizzle olive oil over the poblano and jalapeño and roast for about 5 minutes on each side, until blistered. Remove from oven. When
Provided by Shea Goldstein
Time 30m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 450°F. Drizzle olive oil over the poblano and jalapeño and roast for about 5 minutes on each side, until blistered. Remove from oven. When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use. Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use. Heat the pork in a large pan over medium heat with stock and hot sauce, stirring to combine. Reduce heat to medium low, cover, and let simmer for about 10 minutes. Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema, and jalapeños.
Nutrition Facts :
PORK AND CORN TACOS WITH CILANTRO-LIME CREMA
This is based on a Hello Fresh recipe but with a few changes as the original is bland. If desired, include Cheddar, cotija, or queso fresco cheese.
Provided by vpecchia
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos
Time 1h
Yield 8
Number Of Ingredients 25
Steps:
- Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
- Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
- Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
- Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
- Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
- While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
- Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 30.1 g, Cholesterol 83.7 mg, Fat 25.7 g, Fiber 4.3 g, Protein 24.6 g, SaturatedFat 9.5 g, Sodium 319.7 mg, Sugar 3.5 g
LIME-CILANTRO PORK TACOS
Make and share this Lime-Cilantro Pork Tacos recipe from Food.com.
Provided by LMillerRN
Categories Pork
Time 35m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan.
- Add pork, and saute 4 minutes or until browned Remove pork from pan; place in a bowl. Add onion and jalapeno to pan. Add broth; reduce heat, and simmer for 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
- Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork in done.
- Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.
Nutrition Facts : Calories 449.9, Fat 12.9, SaturatedFat 3.3, Cholesterol 73.8, Sodium 742.8, Carbohydrate 50.7, Fiber 4.1, Sugar 5, Protein 31.4
PINEAPPLE AND PORK TACOS WITH AVOCADO CREMA
If you enjoy authentic Mexican food, you're probably already familiar with the shepherd style tacos that inspired this recipe. Pan searing not only keeps the cooking method lean, but it also intensifies the inherent sweetness of the pineapple. The recipe came from flat belly diet meal. I never once would dream of cutting up a pork tenderloin in cubes, but the recipe called for it and I am glad I tried this. This is one of the best recipe that I have ever eaten. I did use all of the pork tenderloin and cooked it in batches because my husband loves to eat.
Provided by dakotah
Categories One Dish Meal
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the pork and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes while preparing the avocado crema.
- To prepare the avocado crema: Whisk the avocado with the sour cream, lime juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema fresh looking.
- Coat a large nonstick skillet with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook. turning once or twice, for 8 minutes or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm. ( I put in warm oven).
- Add the pineapple to the pan and cook, turning once or twice, for 3 to 4 minutes or until golden. Remove from the heat.
- To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla Top with the crema. Delicious!
Nutrition Facts : Calories 140.1, Fat 5.4, SaturatedFat 1, Cholesterol 18.7, Sodium 102.3, Carbohydrate 16.2, Fiber 3, Sugar 3.1, Protein 7.9
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