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Pork and Green Onion Tortilla Pile-Ups

Pork and Green Onion Tortilla Pile-Ups

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Rated: 0
  • Makes: 4 servings
  • Start to Finish 40 mins
  • Carb Grams Per Serving: 33

Ingredients

  • 2 teaspoons smoked paprika
  • 1/2 teaspoon coarsely ground black pepper
  • 3 4 - ounces boneless pork chops, trimmed of fat
  • 8 green onions, cut into 1- to 2-inch pieces
  • 8 corn tortillas
  • 1/2 cup light sour cream
  • 1/4 cup snipped fresh cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon water
  • 1 clove garlic, minced
  • 3 cups packed shredded romaine lettuce
  • 1 cup quartered grape tomatoes
  • 1 medium lime, cut up

Directions

  1. For rub: In a small bowl combine paprika, black pepper, and 1/4 teaspoon salt. Sprinkle rub evenly over all sides of the pork; press in with your fingers.
  2. Coat a grill pan with nonstick cooking spray. Heat over medium-high heat. Add pork to hot skillet; cook about 8 minutes or until barely pink in center, turning once halfway through cooking. Transfer pork to a cutting board; thinly slice.
  3. Coat green onions with nonstick cooking spray; cook on grill pan about 2 minutes or until beginning to lightly brown, turning once halfway through cooking. Transfer green onions to a clean cutting board; when cool enough to handle, cut into 1-inch pieces. Working in batches, cook tortillas on grill pan about 2 minutes or until beginning to lightly brown, turning once halfway through cooking.
  4. For sauce: In a small bowl whisk together sour cream, cilantro, lime juice, the water, garlic, and 1/4 teaspoon salt.
  5. To serve, divide romaine and tomatoes among tortillas, placing romaine and tomatoes in the center of each tortilla. Top with sauce, green onions, and pork. Squeeze cut-up lime over all. Serve open-face with a knife and fork or fold edges over as you would a taco.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 311 cal., 10 g total fat (4 g sat. fat), 55 mg chol., 383 mg sodium, 33 g carb. (6 g fiber, 3 g sugars), 24 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Starch (d.e): 2; Lean Meat (d.e): 2; Vegetables (d.e): 1

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