Shredded Pork Tacos with Avocado Corn Salsa

Shredded Pork Tacos With Avocado Corn Salad IMAGE Image by: Shredded Pork Tacos With Avocado Corn Salad IMAGE Author: Canadian Living

Crisp radishes and a sweet corn salsa give this pork taco a fresh note. Frozen corn needs to be cooked (not just thawed) to kill any harmful bacteria; just follow our handy blanching tip to prep it.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2013

Ingredients

  • 8 soft flour tortillas (6 inches/15 cm)
  • 2 cups Slow Cooker Shredded Pork
  • 1/2 cup sliced radish
  • 1/3 cup sour cream
  • 1/3 cup chopped fresh cilantro
  • lime wedges
Smoky Avocado Corn Salsa:
  • 1 cup frozen corn kernels blanched
  • 1 avocado peeled, pitted and cubed
  • 1 clove garlic grated
  • 1 tablespoon lime juice
  • 2 teaspoons olive oil
  • pinch smoked paprika
  • pinch each salt and pepper

Method

Smoky Avocado Corn Salsa: Gently toss together corn, avocado, garlic, lime juice, oil, paprika, salt and pepper.
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Heat tortillas according to package instructions. Divide pork among tortillas; top with corn salsa, radishes, sour cream and cilantro. Serve with lime wedges to squeeze over top.

Test Kitchen tip - How to blanch frozen corn: In saucepan, bring salted water to boil; add frozen corn kernels. Cook, stirring occasionally, for 3 minutes. Drain and rinse under cold water; pat dry.?

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 533 mg
  • Sugars 2 g
  • Protein 27 g
  • Calories 506.0
  • Total fat 26 g
  • Potassium 741 mg
  • Cholesterol 78 mg
  • Saturated fat 7 g
  • Total carbohydrate 44 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 56.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shredded Pork Tacos with Avocado Corn Salsa

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