Directions:
- Marinade: Combine honey, olive oil, lemon juice, soy sauce and ground chipotle pepper in medium bowl and whisk. Add sliced pork and let sit for 15 minutes.
- Heat skillet over high heat. Add pork and cook for 1-2 minutes on each side. Once cooked, remove pork to plate and set aside.
- Arrange 8 corn tortillas on platter. Sprinkle each with equal amounts shredded lettuce and pico de gallo. Arrange a few pieces of pork on each taco and top with sour cream or crema if desired.
- *Substitute smoked or plain paprika as an alternative.
- **Prepared pico de gallo can usually be found in your grocer’s produce department.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.15 Kcal (604 kJ) | ||
| Calories from fat | 50.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 9% | |
|---|---|---|---|
| Cholesterol | 24.05mg | 8% | |
| Sodium | 720.94mg | 30% | |
| Potassium | 184.9mg | 4% | |
| Total Carbs | 13.89g | 5% | |
| Sugars | 2.93g | 12% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 9.92g | 20% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 147.45 Kcal (617 kJ) | ||
| Calories from fat | 51.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.74g | 9% | |
|---|---|---|---|
| Cholesterol | 24.6mg | 8% | |
| Sodium | 737.42mg | 30% | |
| Potassium | 189.13mg | 4% | |
| Total Carbs | 14.21g | 5% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 10.15g | 20% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 21mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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