Mexican Pesto-Pork Tacos

The cilantro pesto in these tacos, is simple to prepare and gives a new twist to taco night.

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Servings 10

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( 5 ) Ratings

5 Ratings

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Bake-Off® Contest 43, 2008

Vanda Pozzanghera

Pittsford, New York

ingredients 17
Prep Time 40 min
Total Time 40 min

Ingredients

Filling

1: package (17 oz) refrigerated fully cooked pork roast au jus

2: tablespoons orange juice

1/2: teaspoon ground cumin

1: medium tomato, chopped (3/4 cup)

1: medium avocado, pitted, peeled and chopped (3/4 cup)

2: teaspoons lime juice

1/2: teaspoon sugar

1/4: teaspoon salt

Pesto

1 1/2: cups lightly packed fresh cilantro sprigs

3/4: cup Fisher® Spanish Peanuts

2: to 3 cloves garlic

1: jalapeño chile, seeded, chopped

1/4: cup CRISCO® Pure Olive Oil

Taco Shells and Cheese

1: box (4.7 oz) Old El Paso® Stand ‘N Stuff® Taco Shells (10 shells)

1: cup shredded Monterey Jack cheese (4 oz)

Garnishes, if desired

: Lime and orange wedges

: Fresh cilantro sprigs

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Directions

1 Heat oven to 325°F. In medium microwavable bowl, shred pork; discard juice. Toss pork with orange juice and cumin; set aside. In another medium bowl, mix tomato, avocado, lime juice, sugar and salt.
2 In food processor bowl with metal blade, place 1 1/2 cups cilantro, the peanuts, garlic, chile and oil. Cover; process about 30 seconds or until well blended; set aside.
3 Heat taco shells in oven as directed on box.
4 Meanwhile, cover bowl of pork mixture with microwavable paper towel. Microwave on High 2 to 3 minutes or until warm.
5 To serve, spread about 1 tablespoon pesto over 1 side of each taco shell. Fill each with about 1/4 cup warm pork mixture, 1 tablespoon tomato-avocado mixture and heaping 1 tablespoon cheese. Serve garnished with lime wedges, orange wedges and cilantro sprigs.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco

Calories: 390
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 7g, 7% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 50mg; 50%;
Sodium: 320mg; 320%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 3g 3% Sugars 2g 2% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 10%;
Calcium: 10%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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c0wgirl686

report Posted Oct. 14, 2009 8:26 PM

These are soooo yummy and creative!!!! I was looking for a unique recipe to make for my mom who is quite the cook, and we both absolutely loved these! I can't wait for my husband to get back from deployment so I can make them for him!

Rogcin

report Posted Mar. 13, 2008 6:24 AM

I made these tacos last night. My family was very impressed (and I have a son who doesn't like pesto, but he wants me to make it again soon). It was the best recipe I've tried in a long time!