Bake-Off® Contest 42, 2006
Portland, Oregon

Peachy Chipotle-Pork Tacos

Stir up an easy, sweet and spicy salsa to top pork tacos, ready in just 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 5
 

Ingredients

1
lb boneless pork loin chops (3/4 to 1 inch thick)
Salt and pepper, if desired
1
cup Cascadian Farm® organic frozen sliced peaches (from 10-oz bag), slightly thawed, coarsely chopped
1
cup Muir Glen™ organic medium chipotle salsa
3
tablespoons honey
3
tablespoons red wine vinegar
2
tablespoons finely chopped garlic (10 to 12 medium cloves)
1
box (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells (10 shells)
1/2
small red onion, thinly sliced
2 1/2
cups chopped romaine lettuce
2
avocados, pitted, peeled and cut into 10 wedges, if desired
2
limes, cut into 10 wedges
1
small bunch fresh cilantro, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat 12-inch nonstick skillet over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Cook 8 to 10 minutes, turning once, until meat thermometer inserted in center of chops reads 160°F. Remove from skillet; place on cutting board to cool slightly. Remove skillet from heat.
  • 2 To same skillet, carefully add peaches, salsa, honey, vinegar and garlic. Cook over medium-high heat about 5 minutes, stirring constantly, until mixture is thickened. Cut pork into 1/2-inch pieces; stir into peach mixture. Meanwhile, heat taco shells as directed on box.
  • 3 To serve, divide pork mixture evenly among warm taco shells. Top each with onion and lettuce. Garnish each with 1 avocado wedge; squeeze juice from 1 lime wedge over each and garnish with cilantro.
  • 1 Heat 12-inch nonstick skillet over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Cook 8 to 10 minutes, turning once, until meat thermometer inserted in center of chops reads 160°F. Remove from skillet; place on cutting board to cool slightly. Remove skillet from heat.
  • 2 To same skillet, carefully add peaches, salsa, honey, vinegar and garlic. Cook over medium-high heat about 5 minutes, stirring constantly, until mixture is thickened. Cut pork into 1/2-inch pieces; stir into peach mixture. Meanwhile, heat taco shells as directed on box.
  • 3 To serve, divide pork mixture evenly among warm taco shells. Top each with onion and lettuce. Garnish each with 1 avocado wedge; squeeze juice from 1 lime wedge over each and garnish with cilantro.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
2g
2%
),
Cholesterol
55mg
55%;
Sodium
370mg
370%;
Total Carbohydrate
39g
39%
(Dietary Fiber
4g
4%
  Sugars
16g
16%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
60%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 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; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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