Asian Pork Nachos with Wasabi Cream

Asian Pork Nachos with Wasabi Cream

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From: Diabetic Living Magazine

Make your own healthier nachos-with-a-twist from toasted corn tortilla wedges. Asian-inspired flavors infuse the pork and the light crema that's made with Greek yogurt.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 12 (6 inch) extra-thin corn tortillas, such as Mission® brand
  • Nonstick cooking spray
  • 6 ounces shredded cooked pork loin or chicken breast
  • 1 tablespoon reduced-sodium soy sauce
  • ½ teaspoon Chinese five-spice powder
  • 2 tablespoons light sour cream
  • 2 tablespoons plain fat-free Greek yogurt
  • 2 teaspoons water
  • ½ teaspoon prepared wasabi paste
  • 1 cup shredded reduced-fat Cheddar cheese
  • 2 cups shredded cabbage with carrot (coleslaw mix)
  • ¼ cup sliced green onions
  • ¼ cup snipped fresh cilantro


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Cut each tortilla into six wedges. Arrange wedges, one-third at a time, in a 15x10-inch baking pan; lightly coat with cooking spray. Bake 8 minutes or until light brown and crisp.
  2. In a medium bowl combine shredded meat, soy sauce, and five-spice powder. For wasabi cream, in a small bowl combine sour cream, yogurt, the water, and wasabi paste.
  3. Spread all of the tortilla wedges in baking pan. Top with meat mixture and sprinkle with cheese. Bake 5 minutes or until cheese is melted.
  4. To serve, top nachos with coleslaw mix, green onions, and cilantro. Drizzle with wasabi cream.

Nutrition information

  • Serving size: 18 tortilla wedges + toppings
  • Per serving: 325 calories; 13 g fat(6 g sat); 4 g fiber; 29 g carbohydrates; 24 g protein; 9 mcg folate; 58 mg cholesterol; 4 g sugars; 603 IU vitamin A; 12 mg vitamin C; 460 mg calcium; 2 mg iron; 425 mg sodium; 190 mg potassium
  • Nutrition Bonus: Calcium (46% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: ½ fegetable, 1½ starch, 2½ lean meat, 1½ fat

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