Tacos Picadillo
Source of Recipe
Marla
List of Ingredients
Diabetic Tacos Picadillo
- 1-1/2 pounds pork tenderloin, cut into 1-inch cubes
- Vegetable cooking spray
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1 small jalapeno chili, seeds and veins discarded, minced
- 2 medium tomatoes, chopped
- 1/4 cup dark raisins
- 2 tablespoons slivered almonds, toasted
- 1-2 tablespoons cider vinegar
- 1-1/2 to 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground allspice
- Salt and pepper, to taste
- 12 flour, or corn tortillas
Recipe
Cover pork with water in medium saucepan; heat to boiling. Reduce heat and simmer, covered, until pork is tender, about 10 minutes. Drain; cool pork slightly and shred into small pieces.
Spray medium skillet with cooking spray; heat over medium heat until hot. Saute onion, garlic, and jalapeno chili until tender, about 5 minutes. Add pork, tomatoes, raisins,
almonds, vinegar, cinnamon, cloves, oregano, and allspice; cook over medium heat, stirring occasionally, until pork is hot through and mixture is dry, about 5 minutes. Season to taste with salt and pepper.
Spoon about 1/3 cup mixture on each tortilla and fold in half to make tacos. Spray large skillet with cooking spray; heat over medium heat until hot. Saute tacos until lightly browned, 1 to 2 minutes on each side.
Nutritional Information Per Serving (1 each):
Calories: 176, Fat: 4.5 g, Cholesterol: 327 mg,
Sodium: 151 mg, Protein: 14.6 g, Carbohydrate: 18.9 g
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1-1/2 Meat
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