Carnita Taquitos with Corn Salsa

Taquitos all the way!

Step 1
Combine 1 tablespoon lime juice, the oil, 1/4 teaspoon salt, minced garlic, and pork in a large, zippered plastic bag; seal. Marinate 10 minutes at room temperature.
Step 2
Preheat nonstick skillet to medium high.
Step 3
Remove pork from bag; discard marinade. Sprinkle both sides of pork with ½ teaspoon salt and the pepper.
Step 4
Place pork on the skillet and sear/cook for 8 minutes on each side or until fully cooked. Let stand 5 minutes. Slice pork into strips.
Step 5
In a large bowl, combine all the Corn Salsa ingredients.
Step 6
Heat tortillas.
Step 7
Place 2 tortillas on each of 4 plates, and divide pork strips evenly among the tortillas. Top with salsa and serve.

Serving Suggestion: Great with black or pinto beans.

Level Advanced
Time 1 hour and 30 minutes
Calories 345

Ingredients

For carnita taquitos
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
12-ounce boneless center-cut pork loin, fat trimmed off
3/4 teaspoon salt, divided
2 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
1 cup shredded red or white cabbage
8 (6-inch) corn tortillas
For corn salsa
1 roasted ear of corn, kernels cut away from cob
½ cup diced red bell pepper
½ cup sliced fresh nectarine
1 tablespoon lime juice
1 medium minced canned chipotle pepper
½ cup chopped cilantro

Nutrition Information

Carnita Taquitos Total grams per serving: 167 g; Calories 300; Total Fat 11 g (Sat 2.5 g, Trans 0 g, Poly 1 g, Mono 4.7 g); Cholesterol 70 mg; Sodium 500 mg; Total Carbohydrates 24 g; Dietary Fiber 4 g; Total Sugars 2 g; Protein 25 g; Vitamin D 0.6 mg; Calcium 32 mg; Iron 0.8 mg; Potassium 362 mg. One serving = 2 taquitos with about 3 ounces of pork and ¼ cup of shredded cabbage. Corn Salsa Total grams per serving: 70 g; Calories 45; Total Fat 0.5 g (Sat 0 g, Trans x g, Poly 0.2 g, Mono 0.1 g); Cholesterol 0 mg; Sodium 25 mg; Total Carbohydrates 10 g; Dietary Fiber 2 g; Total Sugars 4 g; Protein 1 g; Vitamin D 0 mg; Calcium 4 mg; Iron 0.3 mg; Potassium 145 mg. One serving = ½ cup salsa.

Back to Recipes