With Cinco de Mayo right around the corner, why not cook up a batch of these tasty Pork Tacos with Cilantro-Avocado Cream Sauce to celebrate? They are easy, delicious and diet friendly because they are made with pork tenderloin instead of the higher fat cuts of pork. The pork cooks up fork tender and you can have these on the table in no time for a delicious Mexican inspired dish!
This recipe started out as an Allrecipes allstar assignment last month. I have already made it three times since it was assigned to us. These are delicious. I did tweak the original recipe a bit to my family's tastes, but am really happy with the resulting dish.
The pork is not flavored with the traditional taco seasonings. but rather a mixture of onion, garlic and smokey Chipotle chili powder. How much chili powder you use is totally up to you. A TBS of it makes the pork very spicy. I used a TBS the first time I made them and reduced it to 1/2 TBS the second time, which was just about right for our liking. The pork is then topped with some fresh tomatoes that have been mixed with jarred tomatilla salsa. Use your favorite brand! I like the Frontera brand. All that spiciness is then cooled down with some refreshing Cilantro-Avocado Cream sauce!
The Cilantro-Avocado Cream sauce is the perfect accompaniment to go with the spicy pork and is so easy to make in a blender or in a magic bullet.
When you treat your family to these Pork Tacos, they will be saying Muchos Gracias!
Pork Tacos with Cilantro-Avocado Cream Sauce
- 1 lb. pork tenderloin, cut into 1" cubes
- 1 TBS. canola or corn oil
- 1/2 cup chopped onions
- 1 tsp. garlic powder
- salt and pepper, to your liking
- 1/2 TBS. Chipotle Chili Powder (or more or less to your liking)
- 1 large fresh tomato, cut into small cubes
- 1/2 cup tomatillo salsa ( I used Frontera )
- For the Cilantro-Avocado Cream Sauce:
- 1/2 cup reduced fat sour cream
- 1/2 cup fresh cilantro
- 1/2 ripe Haas Avocado
- milk for thinning, if needed
- 8-8" flour tortillas
- Season the pork tenderloin cubes with salt, pepper, garlic powder and Chipotle chili powder.
- In a large nonstick skillet, heat the TBS of oil until it starts to shimmer. Add in the pork and the onions and begin browning the pork. Once the pork is browned and onions are translucent (about 5-6 minutes or so) Add in about a 1/2 cup to a cup of water. ( Just enough to barely cover the pork cubes) Allow to come to boil. Cook on med heat, stirring occasionally, until most of the liquid is absorbed. ( This took me about 30 minutes or so).
- While the pork is simmering in the liquid, mix the tomatillo salsa and the chopped tomatoes in a small bowl. Set aside.
- To make the Cilantro-Avocado Cream Sauce, put the sour cream, cilantro and the avocado in the blender or the magic bullet and process until a thick cream forms. Add in a little milk if needed to make it thinner.
- Heat the flour tortillas over an open flame or in the microwave to soften. Spoon some of the pork, some of the salsa mixture and top with about a TBS or so of the Cilantro-Avocado Cream Sauce onto a warm tortilla. Serve immediately.
Prep Time: 00 hrs. 15 mins.
Total time: 55 mins.
Adapted from Allrecipes.com
Servings - approx. 8 Serving size - 1 taco Points Plus per serving - 8 Points+*
Calories - 315.9g, Total Fat - 11.7g, Carb. - 28.5g, Protein - 21.6g, Fiber - 2.7g
*Note that these calculations were done using regular flour tortillas. You can reduce the PP by using a low carb tortilla instead of a regular one.
Looking for more recipes to celebrate Cinco de Mayo? Try these!
|Turkey and Zucchini Enchiladas|
|Chicken and Zucchini Enchiladas|
|Grilled Tequila Lime Chicken|
|Easy Mexican Chocolate Cake|
|Chipotle Crusted Pork Tenderloin|
|Skinny Tres Leches Poke Cake|