Peachy Chipotle-Pork Tacos

(3)
  0 reviews

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved