I had some leftover chipotle chilies canned in adobo sauce from when I made my new favorite salad, Chipotle Chicken Taco Salad, this past Monday. So, I searched for a new recipe to use the chilies and found this one for Chipotle Pork Tacos – delicious! Serve with your favorite taco toppings – I used lettuce, cheese, and homemade pico de gallo with fresh cilantro. An easy and delicious way to use up the rest of my chipotle peppers.
1 lb pork (preferably tenderloin)
1 1/2 tsp grated lime rind
1 Tbsp fresh lime juice
2 tsp minced fresh oregano
1 tsp brown sugar
2 tsp chopped chipotle chilies canned in adobo sauce
2 tsp minced garlic
1/4 tsp salt
1 cup thinly sliced shallots
2 tsp olive oil
8 (6-inch) corn tortillas
taco toppings (low-fat sour cream, lettuce, tomato, salsa, etc)
1. Thinly slice pork. Combine pork, lime rind, lime juice, oregano, brown sugar, chipotle chili, garlic, and salt in a large bag. Let marinate for a couple hours to get the best flavor.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, add shallots to pan, and sauté until tender, about 4-6 minutes. Add pork, and sauté for an additional 3 minutes or until cooked through.
3. Warm tortillas according to package directions and serve. Top tacos with your favorite taco toppings.
Yield: 4 servings (2 tacos)
Nutrition Information per Serving: 299 calories, 9.3 g fat, 2.8 g saturated fat, 27.3 g protein, 27.4 g carbohydrate, 80 mg cholesterol
Adapted from a recipe found in Cooking Light, April 2011