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  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 6
  • Pinterest
    6
  • Save
    573
  • Print
    3
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Tacos go Hawaiian with sweet barbecue pork and pineapple. MORE+ LESS-

Bake-Off® Contest 41, 2004
Gilbert, Arizona

Ingredients

1
(18-oz.) container refrigerated honey hickory barbecue sauce with shredded pork
1
(15 1/4-oz.) can pineapple tidbits, drained
1
(10.5-oz.) pkg. (12 tortillas) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas
12
oz. (3 cups) shredded Monterey Jack cheese or Mexican 4-cheese blend
1/4
cup chopped fresh cilantro
3
cups shredded iceberg or green leaf lettuce
1
large tomato, diced (1 cup)
Sour cream, if desired

Steps

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  • 1
    In 1 1/2-quart saucepan, cook barbecue sauce with shredded pork and 2/3 cup of the pineapple tidbits over medium-high heat for 6 to 8 minutes, stirring occasionally, until thoroughly heated.
  • 2
    In 10-inch skillet, cook each tortilla over medium-high heat for 20 to 30 seconds, turning once, until thoroughly heated.
  • 3
    Onto each warm tortilla, spoon about 3 tablespoons pork mixture, 1/4 cup cheese, 1 teaspoon cilantro, 1/4 cup lettuce, heaping tablespoon tomato and scant tablespoon remaining pineapple tidbits. Top each with sour cream.
 

Nutrition Information

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
560
Calories from Fat
230
% Daily Value
Total Fat
25g
38%
Saturated Fat
13g
65%
Cholesterol
75mg
25%
Sodium
1130mg
47%
Total Carbohydrate
58g
19%
Dietary Fiber
3g
12%
Sugars
26g
Protein
28g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
50%
50%
Iron
15%
15%
Exchanges:
3 Starch; 1 Other Carbohydrate; 2 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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