- 8
- 50 mins
Ingredients
- 1 tablespoon vegetable oil
- 1 lb thinly sliced pork cutlets, cut into thin strips
- 1 teaspoon salt
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
- 1 teaspoon white vinegar
- 1 cup julienne-cut carrots
- 1 cup julienne-cut daikon radish
- 1/4 cup white vinegar
- 1 tablespoon honey
- 1/2 cup mayonnaise
- 2 teaspoons Sriracha sauce
- 8 flour tortillas for soft tacos & fajitas (6 inch), heated as directed on package
- 2 jalapeño chiles, thinly sliced
- 1/2 bunch fresh cilantro sprigs
- 1/4 English (seedless) cucumber, thinly sliced (about 1/2 cup)
Preparation
Step 1
1 In 10-inch nonstick skillet, heat oil over medium-high heat. Season pork with salt; cook pork in oil until well caramelized and cooked through. Stir together 1 teaspoon Sriracha sauce, 2 tablespoons honey and 1 teaspoon vinegar. Drizzle over pork in skillet, stirring occasionally, until glaze is absorbed and caramelized on pork. Remove from heat; keep warm.
2 In medium bowl, mix Pickled Slaw ingredients; set aside.
3 In small bowl, mix Sriracha Mayonnaise ingredients. Divide pork among tortillas, and top each with slaw, using slotted spoon. Top with mayonnaise, chiles, cilantro and cucumber.
Expert Tips:
Look for pork cutlets in the meat/butcher shop section of the supermarket; they typically are thinly sliced, tenderized pieces of loin meat. If you have trouble locating, simply buy a small piece of pork loin, slice thinly, and pound with a meat mallet until thin and tenderized.
Serving Size: 1 Taco Calories330 ( Calories from Fat180), % Daily Value Total Fat20g20% (Saturated Fat4g,4% Trans Fat1g1% ), Cholesterol45mg45%; Sodium630mg630%; Total Carbohydrate23g23% (Dietary Fiber1g1% Sugars8g8% ), Protein15g15%