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Smoked Pork & Green Chile Crispy Tacos
Prep: 15 minutes
Cook: 20 minutes • Serves: 4
1 medium Anaheim pepper, stemmed, halved lengthwise, seeded and thinly sliced crosswise
1 medium poblano pepper, stemmed, halved lengthwise, seeded and thinly sliced crosswise
1/2 medium yellow onion, halved and thinly sliced
2 cups Cherry Wood Smoked Pulled Pork (see recipe)
1 cup crumbled queso fresco plus additional for serving (optional)
1/4 cup chopped fresh cilantro plus additional for garnish (optional)
8 PICS 6″ fajita flour tortillas
Chopped fresh avocado, salsa and/or PICS sour cream for serving (optional)
1.In large skillet, heat 1 tablespoon oil over medium-high heat. Add peppers and onion; cook 5 minutes or until tender, stirring occasionally. Stir in pork; cook 2 minutes or until heated through, stirring frequently. Remove from heat. Makes about 3 cups filling.
2.Divide filling, queso fresco and cilantro onto 1 side of each tortilla; fold tortillas in half over filling.
3.Heat large, nonstick skillet over medium heat. In 2 batches, add 2 tablespoons oil and 4 tacos to skillet; cook 6 minutes or until golden brown and crisp, turning once. Makes 8 tacos.
4.Serve tacos topped with avocado, salsa and/or sour cream, garnished with queso fresco and cilantro, if desired.
Approximate nutritional values per serving (2 tacos):
691 Calories, 45g Fat (13g Saturated), 89mg Cholesterol, 987mg Sodium,
41g Carbohydrates, 3g Fiber, 9g Sugars, 2g Added Sugars, 31g Protein