Guest guest Posted May 9, 2004 Report Share Posted May 9, 2004 > > Pork Soft-Shell Tacos > Light &Tasty 10/11 2003 > > 1 pork tenderloin (1 lb), cut into 1 " strips > 1 small onion, chopped > 1 tsp canola oil > > Mole Sauce: > 2/3 cup enchilada sauce > 1 tbsp dry roasted peanuts > 1 tbsp semisweet chocolate chips > 1 tbsp raisins > 1 garlic clove, minced > 1 tsp ground cumin > 1/4 tsp crushed red pepper flakes > 1/2 cup frozen corn, thawed > > 8 corn tortillas (6 " ), warmed > 1 cup shredded lettuce > 1/4 cup reduced-fat sour cream > 1/4 cup sliced green onions > > 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. > > Serves 4 (2 tacos) > 370 Calories;10g Fat;67mg Chol;263mg Sodium;41g Carbs;5g Fiber;30g Protein > > > Quote Link to comment Share on other sites More sharing options...
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