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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 273.4
  • Total Fat: 6.4 g
  • Cholesterol: 24.8 mg
  • Sodium: 71.7 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 9.4 g
  • Protein: 16.1 g

View full nutritional breakdown of Pork and Cabbage tacos with fresh accompaniments calories by ingredient
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Pork and Cabbage tacos with fresh accompaniments

Submitted by: CAROLINE1000

Introduction

This was inspired by Rick Bayless and my dearest cook amigos. Sounds like it might taste healthy, however it is truly decadent - eaten weekly around here! Use whatever extras you have around. Julienned jicama is a delightfully sweet textural addition. Toss a tomatillo or two in the oven with your salsa ingredients for and added tang and shot of vitamins! Have fun. Avocado garnish for some good and tasty fat! This was inspired by Rick Bayless and my dearest cook amigos. Sounds like it might taste healthy, however it is truly decadent - eaten weekly around here! Use whatever extras you have around. Julienned jicama is a delightfully sweet textural addition. Toss a tomatillo or two in the oven with your salsa ingredients for and added tang and shot of vitamins! Have fun. Avocado garnish for some good and tasty fat!
Number of Servings: 4

Ingredients

    1 large pork chop (or two small)
    4 limes
    1 white or yellow onion
    1 jalapeno
    4 garlic cloves
    1 bunch cilantro (leaves chopped roughly, stems also chopped, keep them seperate)
    6 cups cabbage chiffonade (shredded)
    2 Roma tomatos, cut into thin strips
    8 Corn tortillas



Directions

In a 400 degree oven place whole onion, whole jalapeno, and garlic cloves (skin and all on the onion and garlic).(If grilling wrap all in foil and nestle into hot coals

In a large plastic bag, zest and juice two of the limes and seal in the pork chop(s). Pound pork chop(s) in bag until 1/2 cm thin. Let marinate while you prep other ingredients.

Combine chopped cabbage and cilantro leaves, set aside on large serving platter.

Preheat a grill, grill pan, or cast iron pan until hot.

In mini food processor zest and juice remaining two limes and place chopped stems with 1 T salt. Blitz.

When roasted aromatics are finished remove from oven allow to cool until you can handle them but they are still hot.

Season tomato slices with salt and pepper.

Pat pork dry. Season on both sides with salt and pepper.

Allow to grill on one side approximately 3 minutes, flip to the other for 2 or until done.

Peel and roughly chop onion and garlic cloves, place them in food processor with lime/cilantro. Remove the stems (and seeds if you are heat-intolerant!) of the jalapeno, roughly chop it, and fling it into the food processor with everything else. Blitz it until it's a relatively smooth puree. Season with salt, pepper, and splenda as needed.

Remove pork and allow it to rest while you finish.

Toss cabbage mixture with hot salsa, allowing it to "cook" the cabbage slightly. Arrange tomato around perimeter of serving platter.

Lightly heat tortillas (I do it directly over a burner) and place in a pile under a clean kitchen towel/cloth napkin. (I toss them directly on the still hot oven rack or outdoor grill for mere moments)

Thinly slice pork into strips and arrange on center of platter.

Have everyone go crazy assembling their own. Your work is done so eat before it's gone!

Makes 2 tacos per person with additional slaw for picking/leftovers.


Number of Servings: 4

Recipe submitted by SparkPeople user CAROLINE1000.






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