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Add a photoPan seared pork and sweet pineapple in a corn tortilla and topped with avocado crema.
Raciónes: 4 servings
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Ingredientes
- 2 tsp sugar
- 2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp ground red pepper
- 1/4 tsp salt
- 12 oz pork tenderloin, trimmed and cut into 1/2" cubes
- 1 tbsp olive oil
- 1/4 fresh pineapple, cored and sliced crosswise
- 2 tbsp chopped fresh cilantro
- 12 corn tortillas (6" diameter), warmed according to package directions
- 1 avocado, mashed
- 2 tbsp fat free sour cream
- 2 tbsp freshly squeezed lime juice
- 1/8 tsp salt
Direcciones
- To prepare the pork and pineapple: In a one-cup measuring cup mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with the pork and toss with the oil. I did this in a ziploc bag. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes.
- Prepare the avocado crema while the pork sits. Mix the avocado, sour cream, lime juice, and salt in a small bowl.
- Coat a large nonstick skillet with olive oil spray and heat over medium-high heat for 2 minutes. Add the pork and cook, turning a couple of times, for 8 minutes or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a plate and cover loosely to keep warm.
- Add the pineapple to the pan and cook, turning a couple of times, for 3 to 4 minutes or until golden. Remove from the heat.
- Assemble the tacos by placing 3 tortillas on each plate. Divide the pork and pineapple between each tortilla. Top with the avocado crema. Roll 'em up and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 366 | |
| Calories from Fat 101 | 28% |
| Total Fat 11.51g | 14% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.02g | |
| Cholesterol 53mg | 18% |
| Sodium 314mg | 13% |
| Potassium 649mg | 19% |
| Total Carbs 45.16g | 12% |
| Dietary Fiber 7.4g | 25% |
| Sugars 3.46g | 2% |
| Protein 22.8g | 36% |
