| Ingredient |
Quantity |
Method |
|
|
|
Cover tightly and slack in cooler between 32° and 36°F prior to use. |
|
|
Corn oil
|
1/2 cup |
|
|
Garlic fresh minced
|
2 oz |
|
|
Cumin ground
|
2 tbsps |
|
|
Working in several smaller batches, heat oil in large skillet over high heat; add garlic, cumin, and thawed pork. Heat over medium-high heat for 5 minutes, stirring frequently. |
|
|
Orange soda prepared
|
3 cups |
|
|
Lime juice fresh
|
6 tbsps |
|
|
Add to skillet and simmer over high heat for 5 minutes or until moisture has evaporated and internal temperature of pork reaches 140°F for 15 seconds. Keep warm above 140°F. |
|
|
Shredded Lettuce Blend
|
|
|
|
Iceberg lettuce fresh shredded
|
3 lbs |
|
|
Green onions fresh coarse chopped
|
1/4 cup |
|
|
Cilantro fresh coarse chopped
|
2 tbsps |
|
|
Combine in bowl and toss to blend. Cover and chill to hold. |
|
|
|
To assemble each plate for sharing: Place 8 tortillas on flat work surface. Fill each with 1 ounce pork, ½ ounce lettuce blend and ½ tablespoon each guacamole, sour cream, and green chile salsa. Fold each taco closed and arrange around outer edge of plate. Portion ¼ cup red salsa into ramekin and arrange in center of plate. |
|
|
|
Garnish plate with ½ ounce radishes, 2 lime wedges, and tortilla strips. |
|
Nutrition Facts
-
Serving Size:
(241g)
- Servings Per Container:
- Amount Per Serving
- Calories
420
Calories from Fat
200
% Daily Value*
-
34%
Total Fat
22g
-
18
%Cholesterol
55
mg
-
43
%Sodium
1020
mg
-
13
%Total Carbohydrate
39
-
Vitamin C
15
%Vitamin A
15
%
Iron
15
%Calcium
6
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.