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Soft Tacos with Pork

Yield: 12 soft tacos Prep 30 mins Cook 22 mins


  • 3 small tomatoes, cored
  • 2 large garlic cloves, unpeeled
  • 1 canned chipotle in adobo sauce
  • 3 tablespoons  olive oil, divided
  • 3/4 pound  boneless pork loin, diced
  • 1 pound  mushrooms, chopped
  • 1 medium onion, chopped
  • 2 1/2pounds  zucchini, diced
  • 3/4 teaspoon  salt
  • 3/4 teaspoon  Mexican oregano
  • 1/2 teaspoon  cumin seed, crushed
  • 1/2 cup  crumbled Queso Fresco or mild feta cheese
  • 12 soft corn tortillas, warmed


Make roasted tomatoes::

1. Heat broiler. Line a jelly-roll pan with foil. Broil tomatoes and garlic 6 to 8 minutes, turning once, until charred. Cool. Peel tomatoes and garlic; pulse in blender with chipotle until almost smooth.

2. Heat 1 tablespoon oil in 12-inch non-stick skillet over high heat. Add pork; cook 1-1/2 minutes, stirring once, until brown. Transfer to medium bowl. Add 1 tablespoon oil to skillet. Add mushrooms and onion and cook 8 minutes, stirring occasionally, until browned. Add zucchini, salt, oregano, and cumin; cook 3 to 4 minutes more, until zucchini is tender. Add to bowl.

3. Reduce heat to medium-high and heat remaining 1 tablespoon oil. Add roasted tomatoes; cook 2 minutes, just until thickened. Add pork mixture to tomatoes and cook 1 minute more, until heated through. Stir in cheese. Fill each tortilla with a generous 1/3 cup filling and roll up. Makes 12 soft tacos.

Nutrition Facts

  • cal.(kcal)240,
  • Fat, total(g)11,
  • chol.(mg)21,
  • sat. fat(g)3,
  • carb.(g)25,
  • fiber(g)2,
  • pro.(g)11,
  • sodium(mg)379,
  • Percent Daily Values are based on a 2,000 calorie diet