Pork & Scallion Tortilla Pile-Ups

Pork & Scallion Tortilla Pile-Ups

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons smoked paprika
  • ½ teaspoon coarsely ground pepper
  • ½ teaspoon salt, divided
  • Cooking spray
  • 3 (4 ounce) boneless pork chops, trimmed of fat
  • 8 scallions, cut into 1- to 2-inch pieces
  • 8 corn tortillas
  • ½ cup light sour cream
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon water
  • 1 clove garlic, minced
  • 3 cups packed shredded romaine lettuce
  • 1 cup quartered grape tomatoes
  • 1 medium lime, cut up


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. For sauce, whisk together sour cream, cilantro, lime juice, the water, garlic, and the remaining ¼ teaspoon salt in a small bowl.
  5. 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.

Nutrition information

  • Serving size: 2 tortillas
  • Per serving: 311 calories; 10 g fat(4 g sat); 6 g fiber; 33 g carbohydrates; 24 g protein; 55 mg cholesterol; 3 g sugars; 383 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2 lean protein, 2 starch, 1 vegetable, ½ fat

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