Fiesta Pork & Walnut Tacos

By Beth Stark, RDN, LDN
Total Time
30 Mins
Serves
8
Serving Size
2 tacos
Meal
Dinner
Course
Main

DESCRIPTION

Thinly sliced strips of pork tenderloin and chopped walnuts are seasoned with a bright and flavorful blend of spices create the perfect filling for these fiesta tacos.

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins
Calories
350 cal
Total Fat
17 g
Saturated Fat
2 g
Trans Fat
0 g
Polyunsaturated Fat
7 g
Monounsaturated Fat
5 g
Cholesterol
25 mg
Sodium
170 mg
Carbohydrates
32 g
Dietary Fiber
7 g
Total Sugars
3 g
Protein
17 g
Calcium
20 mg
Iron
60 mg
Potassium
215 mg

Ingredients

  • 1 tablespoon extra-virgin olive oil, divided
  • 1-pound lean pork tenderloin, trimmed of visible fat and cut into ½-1-inch thick strips
  • 1 cup chopped walnuts
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cayenne pepper (optional)
  • 1/4 cup water
  • 1 lime, juiced
  • 16 yellow corn tortillas (6-inch), warmed
  • 2 cups prepared fresh salsa
  • 1 medium ripe avocado, peeled, pitted and sliced
  • Optional garnishes:
    Plain Greek yogurt
    Shredded cheddar cheese
    Shredded lettuce
    Fresh cilantro
    Black beans

Preparation

  1. Heat 1½ teaspoons olive oil in a large skillet over medium-high heat until hot. Add half of the pork; cook and stir 5 minutes or until browned and 145°F; set aside. Repeat with remaining olive oil and pork. Return browned pork to the skillet, add walnuts and reduce heat to low.
  2. In a small bowl, combine chili powder, cumin, garlic powder and cayenne pepper; add to the skillet with water and lime juice, stirring until evenly coated. Simmer 5 minutes or until heated through.
  3. Spoon pork-walnut mixture evenly into warmed corn tortillas, top with fresh salsa, avocado, desired garnishes and serve.