1.In medium bowl, combine pork, sherry, 1 tablespoon soy sauce, and 1/8 teaspoon freshly ground black pepper.
2.In 12-inch skillet, heat oil on medium-high until hot. Add pork mixture in single layer and cook 1 minute without stirring. Cook 1 minute longer or until pork just loses its pink color, stirring. Transfer pork to large bowl.
3.To same skillet, add garlic and crushed red pepper and cook 10 seconds. Add jicama, coleslaw, and water. Cook 2 to 4 minutes or until vegetables are just tender, stirring occasionally.
4.Add green onions, sugar, pork, and remaining 1 tablespoon soy sauce and cook 1 minute longer, stirring.
5.Wrap tortillas in damp paper towels and microwave on high 1 minute or until tortillas are warm and pliable.
6.To serve, spread 1 teaspoon hoisin on each tortilla, divide pork mixture among tortillas, and fold to eat out of hand.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (42g)|
|Recipe Makes: 1|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.5mg||0 %|
|Potassium 118.9mg||3 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 2.7g|
|Protein 1g||1 %|
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Calories per serving: 18
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