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
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.
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.
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.
To serve, top nachos with coleslaw mix, green onions, and cilantro. Drizzle with wasabi cream.