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.
Shredded Pork Tacos with Pepita Slaw
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.
Click here to pin these Shredded Pork Tacos with Pepita Slaw now!
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!
Looking for more tacos:
- Shrimp Tacos with Mango and Black Bean Salsa
- Chicken and Chorizo Tacos
- Spicy Fish Tacos with Fennel Slaw
- Fish Tacos with Wilted Cabbage
Shredded Pork Tacos with Pepita Slaw
Ingredients
- 2/3 cup shallots sliced
- 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
- 15 ounce canned pinto beans rinsed and drained
- 1 1/2 cups red cabbage thinly sliced
- 1/4 cup cilantro leaves coarsely chopped
- 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
Instructions
- 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.
Nutrition
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Friday Favorites |
Country Cook Weekend Potluck
Rebekah {mossandink} says
March 5, 2018 at 1:52 pmThe recipe sounds delicious and they look so beautiful with that pop of purple!
Miz Helen says
March 4, 2018 at 4:15 pmI love these delicious Tacos! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
Carrie @ Curly Crafty Mom says
March 3, 2018 at 12:17 pmThese look so delicious and the slaw I bet adds such delicious flavor (and color!).
Carrie
curlycraftymom.com
Parrish Ritchie says
March 1, 2018 at 6:52 pmThese look amazing!! I have to try these!
Nellie says
March 1, 2018 at 5:39 pmMexican food is my favorite and this is a recipe that we will definitely be making again and again I’m sure! Thanks for sharing!
Miz Helen says
February 20, 2017 at 12:28 pmCongratulations!
Your recipe is featured on Full Plate Thursday! Hope you enjoy your new Red Plate and a great week. Thanks so much for sharing with us and come back real soon!
Miz Helen
April J Harris says
February 14, 2017 at 9:52 amShared everywhere, Pam, including the Hearth and Soul Facebook page. Love this healthier version of Shredded Pork Tacos and the Pepita Slaw looks delicious. Thank you for sharing with us at Hearth and Soul.
Chris says
February 8, 2017 at 7:49 pmPinned and stumbled, because this is perfect for all of that pulled pork we have in the freezer. Great photography!
Ann says
February 3, 2017 at 4:06 amYep, this will do nicely for an easy weekend dinner with temps to hit 40 plus degC here.
Miz Helen says
February 8, 2016 at 12:14 pmThese look beautiful we will love them. Thank you so much for sharing with us for our 5th Anniversary of Full Plate Thursday! Hope you have a fantastic week and hope to see you again real soon!
Miz Helen
swathi says
February 7, 2016 at 8:19 pmThat is delicious gorgeous dish Pam, thanks for sharing with Hearth and soul blog hop, pinning.
Joy @ Joy Love Food says
February 5, 2016 at 7:20 pmYum, I love pork tacos, these sound delicious and are so pretty with that purple cabbage on top! Thanks for sharing at What’d You Do This Weekend?!
Lou Lou Girls says
February 3, 2016 at 2:24 pmYum! I’m drooling right now! Pinned and tweeted! Thank you so much for sharing this with us at our linky party. We hope to see you next Monday @ 7 because we can’t wait to see your new creations! Happy Wednesday! Lou Lou Girls
Shelley @ Two Healthy Kitchens says
February 3, 2016 at 8:36 amI’m a big Cooking Light fan, too, but somehow I missed this recipe! So glad to find it here – it’s just gorgeous, and filled with so many wonderful flavors! Simple, healthy and delicious … my kind of meal! (And lovely photos, too! 😀 )
Annie @ Annie's Noms says
February 3, 2016 at 3:23 amThese look so pretty as well as delicious! Loving that slaw too, so colourful!
April says
February 2, 2016 at 8:40 pmWhat a beautiful colorful plate. I would love to have that right now only with chicken because I don’t eat pork.
Kylee @ Kylee Cooks says
February 2, 2016 at 11:51 amWhat GORGEOUS color on those tacos!
Might be one to try for Taco Tuesdays over at my place!
Amanda @ The Kolb Corner says
February 1, 2016 at 8:31 pmLooks delicious! Pinned. Thank you for sharing at Merry Monday
Liz says
February 1, 2016 at 11:39 amYum – thank you.
ann says
February 1, 2016 at 3:35 amDrats! I just finished up the red cabbage on the weekend. Not sure about the beans but would love to give this a try.
Erin - Suburban Simplicity says
January 31, 2016 at 9:47 pmLooks like a tasty dinner! I love pork and the addition of yogurt and toasted pumpkin seeds sound like a winner. MMMmmm.
Kristina & Millie says
January 31, 2016 at 7:53 pmthese pork tacos look so delish and simple to make. These will give a new twist to taco night and go down well too! Thanks for the recipe!