Pork Tacos with Smoky Adobo Sauce
Cilantro Corn
Beer Recommendation
Voodoo Ranger Juice Force IPA
Ingredients
- 1½ lb boneless pork chops, cut into ¼-inch-thick slices
- 2 tsp salt-free Southwest seasoning
- ¾ tsp salt, divided
- 2 Tbsp olive oil
- 1 (20-oz) pkg frozen bell pepper and onion blend
- ½ cup sour cream (or use mayonnaise)
- 2 tsp adobo sauce (from a 7-oz can; see Note)
- 12 corn tortillas
- ½ cup chopped fresh cilantro
Instructions
- Sprinkle pork with Southwest seasoning and ½ tsp salt. Cook pork in hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until lightly browned and done. Remove from skillet.
- Add bell pepper and onion blend to skillet; cook 6 to 8 minutes or until tender, adding water if necessary to prevent sticking.
- Meanwhile, stir together sour cream, adobo sauce, and ¼ tsp salt.
- Heat tortillas according to package directions. Divide pork and vegetables among tortillas. Top with cilantro and adobo sauce.
Side Dish Ingredients
- 1 (12-oz) pkg frozen corn kernels
- 2 Tbsp olive oil
- 1 cup crumbled cotija cheese
- ¼ cup mayonnaise
- ¼ cup chopped fresh cilantro
- ½ tsp pepper
- ¼ tsp salt
Side Dish Instructions
- Cook corn in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned.
- Transfer corn to a bowl. Add cheese and remaining ingredients to bowl, tossing to combine.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
357
|
226
|
583
|
| Fat (g) | 13 | 18 | 31 |
| Sat. Fat (g) | 4 | 5 | 9 |
| Protein (g) | 30 | 6 | 36 |
| Carb (g) | 31 | 13 | 44 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 408 | 437 | 845 |
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