Make this quick version of Mexican carnitas (braised pork tacos) with leftover roast pork. Slice the pork as thinly as you can, then coarsely chop or shred it into bite-size pieces. Use your sharpest, thinnest chef's knife for the job.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Apple Cucumber Salsa:
Tacos:
Method
Apple Cucumber Salsa: In bowl, stir together apple, cucumber, green onion, jalapeño pepper, cilantro, lime juice, oil and salt. Set aside.Tacos: In large nonstick skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 4 minutes. Add chili powder, cumin, coriander, salt and pepper; cook, stirring, for 2 minutes.
Stir in pork and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring, until heated through, 3 to 5 minutes. Serve in tortillas; top with salsa.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 486 mg
- Sugars 6 g
- Protein 24 g
- Calories 412.0
- Total fat 17 g
- Potassium 416 mg
- Cholesterol 51 mg
- Saturated fat 3 g
- Total carbohydrate 39 g
%RDI
- Iron 17.0
- Folate 6.0
- Calcium 7.0
- Vitamin A 4.0
- Vitamin C 13.0
