Ingredients25 m servings 344 cals
- In a medium sized bowl combine the honey, olive oil, lemon juice, soy sauce and ground chipotle pepper and whisk to combine. Add the sliced pork to the marinade and let it sit for 15 minutes.
- Heat a skillet over high heat. Add the slices of pork to the skillet and cook for 1-2 minutes on each side, flipping with tongs in the middle of the cooking process. Once cooked, remove the pork to a plate and reserve.
- Arrange 8 corn tortillas on a platter. Sprinkle each with equal amounts of shredded lettuce and pico de gallo. Arrange a few pieces of pork on top of each taco, and top with sour cream or crema if desired.
- *You can find prepared pico de gallo, typically a combination of onions, chiles, tomatoes, lime juice and cilantro, in the refrigerated section of the produce department in most major supermarkets.
Per Serving: 344 calories; 10.6 g fat; 30.6 g carbohydrates; 28.2 g protein; 66 mg cholesterol; 453 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was fast and simple to make, and really had a much better flavor than I expected! I was worried the meat would be too sweet, but it was just fine. I used paprika in place of chipotle (not...
I loved this recipe, but I changed the tortillas to flour and I added some cilantro. My roommates tore it up!
Very good quick dinner. Loved the smoky flavor with the sweetness of the corn tortillas. Made it just as written, and it's a keeper!
Very quick, easy and tasty recipe. Definitely a keeper. Good flavor and can even pair it up with just some rice. You can definitely play around with this. Thanks!