These shredded pork, pinto beans and an incredible Pepita Slaw make these Shredded Pork and Pinto Tacos with Pepita Slaw my new favorite! Post may contain affiliate links.
You use less pork thanks to the pinto beans!
There is so much to love about these Shredded Pork and Pinto Tacos with Pepita Slaw from Cooking Light, I don’t even know where to begin! First of all a small amount of lean pork tenderloin is cooked in a seasoned broth along with some shallots. When you remove the pork to cool, you reduce sauce a bit to concentrate the flavors, and shred the pork. Next comes the genius part, you add the pork back to the broth with some pinto beans! The pinto beans extend the pork and when you mash a few of them it makes for a thicker filling.
Yogurt and avocado replace sour cream!
While the pork cooks, you make a very simple slaw with cabbage and cilantro. Toasted pumpkin seeds are added and really up the flavor! My favorite part of the recipe is the combining of the yogurt with the avocado for a flavorful and healthy replacement for sour cream! I love using plain yogurt and I always have it in my fridge because it can go savory or sweet depending on what you mix in it.
Use your gas burner to warm and char the tortillas!
To serve, I simply held the tortillas over the flame on my gas burner. Watch carefully because as it starts to wilt, it can get into the flames and catch on fire! I had to blow out a few flames until I got the hang of it. It makes for a nicely charred tortilla though! I served these with a small bowl of brown rice with some lime juice and cilantro stirred in. An easy weeknight meal!
- 2/3 cup sliced shallots
- 1/2 cup unsalted chicken stock
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon ground cumin, divided
- 1/2 teaspoon smoked paprika
- 8 ounces pork tenderloin, trimmed and cut in half crosswise
- 5 garlic cloves, thinly sliced
- 1 (15-ounce) can unsalted pinto beans, rinsed and drained
- 1 1/2 cups thinly sliced red cabbage
- 1/4 cup coarsely chopped fresh cilantro leaves
- 2 tablespoons fresh lime juice, divided
- 1 teaspoon canola oil
- 2 tablespoons pepitas (toasted pumpkinseeds)
- 1/3 cup plain fat-free Greek yogurt
- 1 ripe avocado, peeled
- 8 corn tortillas
- In a small saucepan combine the shallots, stock, 1/2 teaspoon salt, 1/2 teaspoon cumin, paprika, pork and garlic. Bring to a simmer. Reduce the heat, cover and simmer for about 25 minutes. Check the pork, it might need a few more minutes of cooking if it's still too pink inside. Remove the pork to cool. Turn the heat back up to medium and let the sauce cook for about 8 minutes, or until it's reduced to 2 to 3 tablespoons. Shred the pork and return it and the beans back to the sauce. Smash a few of the beans to help thicken and bind the ingredients.
- While the pork is cooking, make the slaw. Combine the cabbage, cilantro, 1 1/2 tablespoons lime juice, oil, and a 1/4 teaspoon of salt. Toss until combined and top with the pepitas.
- Combine the yogurt, avocado, 1 1/2 teaspoons lime juice, 1/4 teaspoon cumin and 1/4 teaspoon salt in a small bowl. Mash the avocado and mix until you get the desired consistency.
- Heat the tortillas over a gas flame or in a hot dry cast iron skillet for about 20 seconds on each side. Divide the pork mixture between the tortillas, top with the yogurt mixture and slaw.
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