Pork Tacos with Cabbage Slaw
Weight-loss bonus: Capsaicin, the phytochemical that gives the chipotle (or cayenne) in this recipe its fiery kick, may help rev up your metabolism and tame your appetite
Best Health magazine, January 2013; Image: Thinkstock
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 cups red cabbage finely sliced
- 1 large carrot peeled and shredded
- 1 apple shredded
- 2 green onions white and green parts, thinly sliced
- 2 tbsp cider vinegar
- 2 tbsp canola or grapeseed oil divided
- 450 g pork tenderloin
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 2/3 cup plain low-fat yogurt
- 1/4 tsp chipotle chili powder (or cayenne pepper)
- Juice of 1/2 lime
- 8 corn or whole-wheat 8-in. soft tortillas warmed in the microwave or oven
- 1 cup canned white navy or black beans drained and rinsed
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large bowl, toss together cabbage, carrot, apple and green onion. In a small bowl, whisk together cider vinegar and 1 Tbsp (15 mL) oil. Add vinegar mixture to cabbage mixture and toss to coat. Set aside.
- Season pork with salt and pepper, and slice along its width into thin rounds. Heat remaining oil in a large skillet over medium-high heat. Cook pork for five minutes, or until cooked through.
- Meanwhile, stir together yogurt, chili powder and lime juice. Taste and add more chili powder if desired. Divide pork slices among tortillas and top with cabbage slaw, chipotle yogurt and beans; fold each in half. Place two tacos on each of four serving plates.
Recipe Notes
Per serving: 447 calories, 35 g protein, 12 g fat (2 g saturated fat), 52 g carbohydrates, 9 g fibre, 75 mg cholesterol, 556 mg sodium
