spicy taco salad with grilled pork

Ingredients:

  • Marinated Pork Loin (If pork isn’t your thing, chicken, beef or even portobello mushrooms will work)
  • Whole wheat tortillas
  • Olive oil
  • Chopped tomato
  • 1 or 2 jalapeno peppers, sliced 
  • Chopped lettuce, about a cup per salad
  • 1/3 cup thinly vertically sliced red onion
  • 1 (15-ounce) can black beans, rinsed and drained (optional)
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
  • Cilantro, chopped (optional)
  • A lime, sliced into wedges
  • Avocado
  • Shredded cheese

Turn oven on to broil and place the pork loin in a pan that can take the heat. Cook until juices run clear, the internal temp is at 160F and there’s a beautiful crust on the outside, making sure to turn every so often to have the outside cook evenly. If you are having any issues with the pork cooking all the way, feel free to turn on the oven for another 20 minutes at about 350F. Remove from the oven and allow to rest for about 10 minutes before slicing into strips.

While your meat is resting get your tortillas ready. Find a baking dish and place your tortilla in side. This will need to be done one tortilla at a time unless you have more than one utensil!

Take the olive oil and lightly brush it on the inside of the curved up tortilla. Place in the oven for about 10 minutes at 350F, making sure to check it every couple of minutes after it hits the half way mark just in case!

Remove and allow to cool about 5 – 10 minutes before filling with lettuce, pork, tomato, jalapenos, red onions, beans, corn, avocado and cilantro.

Source: Acquired Flavor

UPDATE: Below is what my version looked like. I ate with Trader Joe’s spicy flaxseed chips, instead of the tortilla.

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