Pork Soft Shell Tacos

By ctaubenheim

Ingredients

• MOLE SAUCE:
• 1 pork tenderloin (1 lb), cut into 1 inch strips
• 1 small onion, chopped
• 1 tsp canola oil
• 2/3 cup enchilada sauce
• 1 Tbsp dry roasted peanuts
• 1 Tbsp semisweet chocolate chips
• 1 Tbsp raisins
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 1/2 cup frozen corn, thawed
• 8 corn tortillas (6 inches), warmed
• 1 cup shredded lettuce
• 1/4 cup reduced fat sour cream
• 1/4 sliced green onions

Preparation

Step 1

In a large nonstick skillet or wok, stir fry pork and onion in oil for 3 minutes or until pork is no longer pink; drain and keep warm. In the same skillet, combine the enchilada sauce, peanuts, chocolate chips, raisins, garlic, cumin and red pepper flakes. Cook and stir over medium heat for 2-3 minutes or until chocolate is melted. Pour into a blender or food processor; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; heat thru. Spoon onto tortillas. Serve with lettuce, sour cream and green onions.

Calories: 370
Total Fat: 10g
Cholesterol: 67mg
Sodium: 263mg
Carbs: 41g