Baja Pork Tacos
PREP: 10 min. • COOK: 8 hours MAKES: 12 servings
This delicious recipe is my copycat version of the most excellent Mexican food we ever had, in Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same incredible taste. —Ariella Winn, Mesquite, TX
1 boneless pork sirloin roast (3 lbs.) 5 cans (4 oz. each) chopped green chilies
2 Tbsp. reduced-sodium taco seasoning
3 tsp. ground cumin
24 corn tortillas (6 in.), warmed 3 cups shredded lettuce
11/2 cups shredded part-skim
1. Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chilies, taco seasoning and cumin; spoon over pork. Cook, covered, on low until meat is tender, 8-10 hours.
2. Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.
PER SERVING 320 cal., 11g fat (4g sat. fat), 77mg chol., 434mg sod., 26g carb. (1g sugars, 4g fiber), 30g pro.
Diabetic exchanges: 3 medium-fat meat, 2 starch.
HEALTH TIP Using reduced-sodium taco seasoning saves about 80mg sodium per serving.