Salsa Pork Taco Salad

By carvalhohm

Ingredients

• 10 (5.5 inch) corn tortillas cut in 1/4-inch strips
• 3/4 lb sliced pork loin cut in 1/4-inch strips
• 3 scallions
• 1/2 cup diced red pepper
• 2 Tbsp. diced fresh cilantro
• 1 cup cut corn, cooked according to package directions
• 1 can (14.5 oz.) Mild Diced Tomatoes with Taco Seasoning
• 1 head iceberg lettuce, cored, rinsed and torn into bite size pieces
• 1 medium avocado, diced
• 1 cup shredded mild cheddar cheese

Details

Servings 6
Adapted from brooksbeans.com

Preparation

Step 1

Place tortilla strips on a cookie sheet. Bake in preheated 375 degrees F oven for 10 minutes until lightly browned.

In a medium frying pan, cook pork strips 7 to 10 minutes or until tested done. In a medium mixing bowl, stir together scallions, red pepper, cilantro, corn and diced tomatoes.

Divide corn-tomato mixture into 6 servings and spoon onto a bed of lettuce. Top with divided pork strips. Garnish with avocado, cheddar cheese, and tortilla strips.

Makes 6 servings