Pork Tacos w/ Slaw

from Cooking Light, Oct. '08

Yield

6 servings (serving size: 2 filled tacos)

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ancho or chipotle chile pepper
• 1/2 teaspoon black pepper
• 1 pound boneless center-cut loin pork chops (about 1/2 inch thick)
• Cooking spray
• 1/4 cup fresh lime juice, divided
• 1/2 cup sliced red bell pepper
• 2 tablespoons thinly sliced green onions
• 1 tablespoon minced jalapeño pepper
• 1/2 (16-ounce) package coleslaw (about 3 cups)
• 12 (6-inch) white or yellow corn tortillas
• 6 tablespoons light sour cream
• 6 tablespoons Spicy Pepitas

Preparation

1. Combine first 6 ingredients in a small bowl. Lightly coat pork with cooking spray; rub spice mixture over both sides of pork. Cover and refrigerate 1 hour.

2. Preheat grill.

3. Place pork on a grill rack coated with cooking spray; grill 1 minute on each side or until done. Cut pork into 1/4-inch slices. Combine pork and 2 tablespoons juice in a medium bowl, tossing to coat.

4. Combine the remaining 2 tablespoons juice, bell pepper, onions, jalapeño, and coleslaw in a large bowl, tossing well.

5. Heat a nonstick griddle over medium heat. Coat griddle with cooking spray. Arrange 6 tortillas in a single layer; cook 1 minute on each side or until lightly browned. Repeat procedure with cooking spray and remaining 6 tortillas. Divide pork mixture evenly among tortillas; top each tortilla with 2 tablespoons coleslaw mixture, 1 1/2 teaspoons sour cream, and 1 1/2 teaspoons Spicy Pepitas.

Nutritional Information

Calories:

271 (35% from fat)

Fat:

10.2g (sat 2.9g,mono 3.3g,poly 2.2g)

Protein:

20.7g

Carbohydrate:

25.9g

Fiber:

4.2g

Cholesterol:

48mg

Iron:

1.3mg

Sodium:

322mg

Calcium:

72mg