A smoky paprika-pepper rub flavors the pork in this crispy taco recipe. Grilled scallions, fresh cilantro and juicy grape tomatoes accompany the pork, along with shredded lettuce and a limey-sour cream drizzle. Source: Diabetic Living Magazine
For rub, combine paprika, pepper, and salt in a small bowl. Sprinkle the rub evenly over all sides of the pork and press in with your fingers.
Coat a grill pan with cooking spray. Heat over medium-high heat. Add the pork to the hot skillet; cook for about 8 minutes or until barely pink in center, turning once halfway through cooking. Transfer the pork to a cutting board; thinly slice.
Coat scallions with cooking spray; cook on the grill pan for about 2 minutes or until beginning to lightly brown, turning once halfway through cooking. Transfer the scallions to a clean cutting board; when cool enough to handle, cut into 1-inch pieces. Working in batches, cook tortillas on the grill pan for about 2 minutes or until beginning to lightly brown, turning once halfway through cooking.
For sauce, whisk together sour cream, cilantro, lime juice, the water, garlic, and the remaining 1/4 teaspoon salt in a small bowl.
To serve, divide lettuce and tomatoes among the tortillas, placing them in the center of each tortilla. Top with the sauce, the scallions, and the pork. Squeeze cut-up lime over all. Serve open-face with a knife and fork or fold the edges over as you would a taco.
2 lean protein, 2 starch, 1 vegetable, 1/2 fat