Shredded Pork Tacos with Jalapeño-Cilantro Sauce

Shredded Pork Tacos with Jalapeño-Cilantro Sauce is a main course that serves 6. Watching your figure? This gluten free recipe has 501 calories, 42g of protein, and 28g of fat per serving. For $2.57 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 166 people have made this recipe and would make it again. A mixture of pork shoulder, juice of lime, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a budget friendly recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by My Colombian Recipes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is excellent. Similar recipes are Pork Tacos with Cilantro-Avocado Cream Sauce, Shredded Beef Tacos with Avocado, Onion and Cilantro, and Shredded Pork Tacos.

Servings: 6

 

Ingredients:

1 cup sliced cabbage

1/4 teaspoon chile powder

Corn tortillas

1 cup crema fresca or creme fraiche

1 cup fresh cilantro

Fresh cilantro

7 garlic cloves

1/2 cup green pepper, chopped

1/4 teaspoon ground cumin

1 teaspoon ground cumin

1 jalapeño pepper

Juice of 1 lime

2 tablespoon mayonnaise

1 onion, chopped

4 pounds of pork shoulder

1/2 cup queso fresco

1/2 cup red bell pepper, chopped

1 red onion thinly sliced

Salt and pepper

3 scallion, chopped

3 cups water

Equipment:

blender

slow cooker

bowl

Cooking instruction summary:

Pure the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.Put the pork in the slow cooker. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.Make the salsa and assemble the tacos:In a blender, mix the jalapeo, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeo sauce and top with the sliced red onion.Garnish with the cilantro and queso fresco and serve immediately.

 

Step by step:


1. Pure the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.

2. Put the pork in the slow cooker.

3. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.

4. Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.Make the salsa and assemble the tacos:In a blender, mix the jalapeo, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.Divide the pork and cabbage evenly among the tortillas.

5. Drizzle with the jalapeo sauce and top with the sliced red onion.

6. Garnish with the cilantro and queso fresco and serve immediately.


Nutrition Information:

Quickview
501k Calories
41g Protein
27g Total Fat
20g Carbs
33% Health Score
Limit These
Calories
501k
25%

Fat
27g
43%

  Saturated Fat
10g
69%

Carbohydrates
20g
7%

  Sugar
4g
5%

Cholesterol
152mg
51%

Sodium
497mg
22%

Get Enough Of These
Protein
41g
83%

Vitamin B1
1mg
115%

Selenium
59µg
86%

Phosphorus
570mg
57%

Vitamin B6
1mg
52%

Vitamin C
41mg
51%

Zinc
6mg
45%

Vitamin B3
8mg
44%

Vitamin B2
0.73mg
43%

Vitamin K
40µg
39%

Vitamin B12
1µg
31%

Potassium
932mg
27%

Vitamin A
1086IU
22%

Magnesium
77mg
19%

Vitamin B5
1mg
19%

Iron
3mg
19%

Calcium
183mg
18%

Manganese
0.31mg
15%

Copper
0.3mg
15%

Fiber
3g
14%

Folate
39µg
10%

Vitamin E
0.94mg
6%

Vitamin D
0.44µg
3%

covered percent of daily need
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