Yield: Serves 4 (serving size: 2 tacos)
Hands-on:27 Minutes
Total:1 Hour, 10 Minutes
1. Heat a Dutch oven over medium heat. Add 2 teaspoons oil; swirl. Add onion; saut? 2 minutes. Add garlic; saut? 30 seconds. Stir in tomato paste and next 4 ingredients (through chile powder); cook 2 minutes. Add stock and 1 cup orange juice; bring to a boil. Add pork to pan; cover, reduce heat, and simmer 20 minutes. Place pork on a cutting board. Bring orange juice mixture to a boil; cook 23 minutes or until reduced to 1 cup. Shred pork with 2 forks. Return pork to pan; toss.
2. Combine remaining 2 teaspoons olive oil, remaining 2 tablespoons orange juice, honey, salt, and pepper in a medium bowl, stirring with a whisk. Stir in carrot, jicama, and cilantro. Top each tortilla with 1/2 cup pork mixture and 1/2 cup jicama mixture. Serve with lime wedges.
Easy to make and tasty
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (349g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 306 | ||
Calories from Fat: 104 (34%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 11.6g | 15 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 92.5mg | 28 % | |
Sodium 342mg | 12 % | |
Potassium 846.3mg | 22 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 21.2g | ||
Protein 28g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 306
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.