So we went on our vacation for two weeks down the coast of Oregon and California and we had an absolute blast! The girls enjoyed the dunes, Disneyland, San Francisco and Lake Shasta and are still talking about the Safari in Brandon, OR where we all got to hold, pet, play with and feed the lion and tiger cubs! Although the trip didn't lend itself to any culinary delights prepared in the miniscule trailer kitchen, we did eat pretty darn good!
Since our vacation, I've prepared so many new dishes it's hard to decide which one to do first. After looking at my list though, it was relatively easy to pick out my favorite. Surprisingly, my favorite includes meat, not chicken or seafood!
Baja Pork Tacos
18.4 oz Hormel Pork Tenderloin Teriyaka (585 cal; 18g fat; 0g fiber)
2 cans Ortega diced green chilis (40 cal; 0g fat; 0g fiber)
1 10 oz can Ro*Tel diced tomatoes and chilis (100 cal; 0g fat; 2.5g fiber)
12 La Tortilla Factory white corn tortillas (1080 cal; 12g fat; 12g fiber)
1 cup iceburg lettuce, shredded (0 cal; 0g fat; 1g fiber)
1/3 cup Mozarella, part skim, shredded (70 cal; 3.5g fat; 0g fiber)
Cut pork tenderloin into large chunks. In a medium saucepan, bring to a boil the green chilis, Ro*Tel and pork tenderloin. Lower heat, cover, and continue to simmer rapidly for two hours. When the pork is tender, shred with a fork without removing from the pan. Heat the tortillas in the microwave for 30-45 seconds. Place 1/4 cup of the pork mixture on each tortilla, top with lettuce and mozarella. Serves: 6 Nutritional information per serving: 314 cal; 5.6g fat; 2.6g fiber
This is an extremely versatile recipe. I made it simple and easy with what I had in the pantry. The Ro*Tel gave it a great 'kick' and the teriyaka flavor of the tenderloin added a soft sweetness.
Another great thing about this is that you can do it in the crockpot! Throw in the simple ingredients, set it on low for 6-8 hours and enjoy! Another perfect meal for those cheerleading, flute lesson, choir practice nights!