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Pork & Scallion Tortilla Pile-Ups
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.”
2 teaspoons smoked paprika
½ teaspoon coarsely ground pepper
½ teaspoon salt, divided
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
1For 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.
2Coat 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.
3Coat 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.
4For sauce, whisk together sour cream, cilantro, lime juice, the water, garlic, and the remaining ¼ teaspoon salt in a small bowl.
5To 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.