Pork Tacos

Make it a taco night with these crunchy hard shell tacos filled with seasoned ground pork. Everyone can assemble a taco with their favourite toppings.


 

Cut: Ground Pork
Prep Time: 5 minutes

Cook Time: 15 minutes
Number of Servings: 6

 

Ingredient:

  • 1 Tbsp canola oil

  • 1/2 cup (125 mL) onion, diced

  • 2 cloves garlic, minced

  • 1 lb (500 g) lean ground pork

  • 1 Tbsp (15 mL) chili powder

  • 1 tsp (5 mL) ground cumin

  • 1/2 tsp (2 mL) sea salt

  • 1/2 tsp (2 mL) dried oregano

  • 1/2 tsp (2 mL) onion powder

  • 1/2 tsp (2 mL) black pepper

  • 2 Tbsp (30 mL) tomato sauce

  • 1/4 cup (60 mL) water

  • 1 cup (250 mL) Roma tomatoes, diced

  • 1/2 cup (125 mL) frozen corn, thawed

  • 12 hard taco shells

Optional toppings:

  • Shredded lettuce

  • Shredded cheese

  • Salsa

  • Sour cream

Directions:

  1. In a large skillet, heat oil over medium-high heat. Add onion and garlic; saute for 2-3 minutes or until softened. Add ground pork and break up meat with a spatula. Add chili powder, cumin, salt, oregano, onion powder and pepper to the meat. Stir to combine. Continue cooking until meat is cooked through, stirring occasionally to break up meat into small crumbles, about 6 - 8 minutes. Drain off fat.

  2. Reduce heat to medium. Add the tomato sauce, water, tomatoes and corn to meat. Stir to combine. Continue cooking until some of the liquid evaporates, about 5 minutes. Remove from the heat.

  3. Heat hard tacos according to package instructions.

  4. Divide meat into taco shells and add your favourite toppings. Serve immediately!

Nutritional Analysis:

 

YIELD:

6 servings.
 

SERVING SIZE:

2 tacos without topping.

Per Serving
Calories 260
Total Fat 12 g
Saturated Fat 2.5 g
Cholesterol 45 mg
Carbohydrates 23 g
Fiber 4 g
Sugars 3 g
Protein 19 g
Sodium 470 mg
Potassium 370 mg
 

Source: SaskPork

 
 
Dinner, LunchDorothy Cut: Lean Ground, Method: Pan-fry