Pork Tacos with Corn-Jicama Salsa and Guacamole

Another new to me vegetable is Jicama. At Kroger they sell them by the weird root vegetables (ginger, arrowroot and some other brown things). In this recipe you probably want to find the smallest one. I found a baseball size one in the sea of softballs.

D used the whole can of beans because we have no use for a half a can.

The pork was flavorful and had a good kick. The first bite of my assembled taco, I thought there was a jalapeno or something, but no, just chili powder.

Of course anything with guacamole is good. Will have again. We had with the refried beans sans bacon (boo to no bacon, but good nonetheless).

Pork Tacos with Corn-Jicama Salsa and Guacamole

Avocado is a source of healthful monounsaturated fat. Crunchy vegetables, fresh herbs, and lime juice boost the flavor of canned beans.

Yield: 4 servings (serving size: 2 tacos)

Salsa:
1/2 cup fresh corn kernels
1/2 cup finely diced peeled jicama
1/2 cup canned black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
Guacamole:
1 cup cubed peeled avocado
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 cup finely chopped seeded tomato
Tacos:
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1 pound pork tenderloin, cut into 2 x 1/8-inch strips
Cooking spray
8 (6-inch) corn tortillas

1. To prepare salsa, combine corn, jicama, black beans, cilantro, 1 tablespoon juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; toss gently to combine. Cover and chill.

2. To prepare guacamole, combine avocado, 1 1/2 tablespoons juice, and 1/4 teaspoon salt in a small bowl; mash with a fork until well blended. Stir in tomato. Place a sheet of plastic wrap directly on avocado mixture; set aside.

3. To prepare tacos, combine chili powder, oregano, 1 teaspoon cumin, and 1/4 teaspoon salt in a shallow dish. Add pork to spice mixture; toss to coat.

4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; saute 4 minutes or until done, turning occasionally. Remove pork from pan; keep warm.

5. Wipe pan clean with paper towels; recoat with cooking spray. Add 2 tortillas to pan; cook 30 seconds on each side or until soft. Remove from pan; keep warm. Repeat procedure with remaining tortillas and cooking spray.

6. Spread about 1 1/2 tablespoons guacamole onto each tortilla; top each tortilla with about 1/4 cup pork and about 2 tablespoons salsa. Fold tortillas in half.

CALORIES 361 (29% from fat); FAT 11.6g (sat 2.5g,mono 5.8g,poly 1.9g); IRON 3.5mg; CHOLESTEROL 74mg; CALCIUM 127mg; CARBOHYDRATE 38.9g; SODIUM 790mg; PROTEIN 29.8g; FIBER 8.2g

Cooking Light, JUNE 2008