Modifying Original Recipes to Fit Your Needs!

A blog about healthy eating, healthy living and happiness. Join me and I'll show you how easy it is to substitute, modify and enhance your favorite recipes to accommodate your special diet, all without missing a thing!

August 29, 2011

Pork Soft Tacos with Cabbage & Corn Slaw

In our house, mexican food is a common dinner. It's easy to throw together, it's cheap, and there are many different things you can create. For us, it's usually burritos. If I'm feeling lazy I sautee all the veggies we'll be using, cook the meat and set everything out on the counter for everyone to make their own burrito as they like. If I have a bit more ambition I'll put the burritos together myself, roll them so that nothing falls out and place on a baking sheet, brush with a butter/olive oil mix and bake at 400 until crunchy on one side, flip and cook until the other side is crunchy and serve! They are a bit more... up-scale and the crunch makes you feel like you're eating a chimichanga! (I'll post one of these sometime soon...)

However, I was feeling a bit creative and wanted something new and different. So... I came up with these lovely tacos... Here's what you'll need...

Ingredients for Pork
3 boneless pork chops (cut into thin strips)
1/4 c salsa (any kind you have on hand will work)
1/2 tsp garlic
1/4 tsp cumin
1/8 tsp onion powder
1/4 tsp dried sage
1/4 tsp italian seasoning
salt & pepper

Ingredients for Slaw
1 c green cabbage (chopped into thin strips)
1/2 c corn (canned, frozen, or fresh is fine)
1/4 c veganaise (if you can tolerate dairy, use sour cream)
Avocado dressing or Avocado oil (or fresh chopped avocado...hmm that's an idea!)
1/4 c chopped cilantro + 1 tbsp
salt & pepper

To Prepare
In a medium bowl place all ingredients for pork and mix so that pork is throughly covered. Cover and place in fridge for at least 30 minutes or up to 4 hours. When you are ready to cook transfer pork and marinade into a medium skillet (most of liquid should be soaked into pork, a little leftover in the bowl is ads flavor!). Cook until pork is cooked through. Set aside. 

In another bowl add cabbage, corn and 1 tbsp cilantro and mix. In a small bowl mix thoroughly the veganaise or sour cream, 1/4 c cilantro. Add spices to taste - if you like spicy add more cumin! Just before you are ready to serve mix slaw and dressing together to top the tacos. 

I used white corn tortillas (but be careful... they fall apart easily if packed to full!), add some of the pork mixture, top with the slaw and you are good to go! I didn't use beans or cheese, sadly because I can't tolerate either... but if you can have them give it a shot if you'd like. Personally, I think the flavor is delicious enough without beans or cheese but as I said before, you can cater mexican food to your liking!  We ate the tacos with fresh, juicy watermelon.. the spicy pork combines beautifully with the sweet watermelon and gives this dish the perfect summer feel. 


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