Mango Sweet Pork Tacos Recipes
PORK TACOS WITH MANGO SALSA
I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had-and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork. , Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 282 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 678mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
MANGO & SWEET PORK TACOS
Time 6h10m
Number Of Ingredients 3
Steps:
- On a single flour tortilla, scoop a 1/3 cup of sweet pork into the middle. Scoop several large Tablespoons of Mango salsa on top of sweet pork. Fold up and devour. Repeat.
STREET TACO WITH MANGO SALSA
We are not vegetarian but like to eat healthy. I created this because we love to substitute grains and sometimes tofu for meat. When I make one that my husband raves about, I like to share it. Don't be afraid to try a variety of grains as meat substitutes. Doesn't have to always be tofu. Feel free to use ground turkey, pork, or chicken. Play with the spices. I sure do! Enjoy.
Provided by Kori
Categories Everyday Cooking Vegetarian Protein Tofu
Time 1h
Yield 10
Number Of Ingredients 32
Steps:
- Bring water and freekeh to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until freekeh is tender and liquid has been absorbed, 20 to 30 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, tofu, mushrooms, garlic, and serrano chile pepper until vegetables are tender and tofu is lightly browned, 10 to 15 minutes. Add corn, black beans, and freekeh; cook and stir until heated through, 2 to 3 minutes. Stir juice of 1/4 lemon, juice of 1/4 lime, cumin, 1 teaspoon white sugar, chili powder, coriander, paprika, and a pinch of salt into vegetable-tofu mixture; cook and stir until evenly coated and tofu is browned, 2 to 3 minutes.
- Mix tomatoes, mango, basil, cilantro, 2 tablespoons olive oil, juice of 3/4 lemon, juice of 3/4 lime, 1 tablespoon white sugar, oregano, and a pinch of salt together in a bowl until salsa is evenly combined.
- Spoon vegetable-tofu mixture into each corn tortilla; top each with mango salsa, about 1 tablespoon feta cheese, and 1 tablespoon yogurt.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 48.4 g, Cholesterol 9.3 mg, Fat 9.3 g, Fiber 9.2 g, Protein 12.4 g, SaturatedFat 2.5 g, Sodium 426.7 mg, Sugar 6.9 g
SWEET AND SOUR MANGO PORK
I like recipes that show me how to use up jars of things I often have in my fridge. In the case of this recipe, it is that half used up jar or mango chutney I always appear to have in the back of the fridge. I found this recipe in the October 2008 copy of BBC Good Food Magazine.
Provided by Sarah_Jayne
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a wok or large pan.
- Fry the pork strips and the green beans until the meat is cooked and golden, and the beans are just tender.
- Mix the mango chutney, vinegar and water and then stir into the pork and beans.
- Allow to bubble briefly and then serve with rice.
Nutrition Facts : Calories 275.5, Fat 13.3, SaturatedFat 4, Cholesterol 97.5, Sodium 69.9, Carbohydrate 3.5, Fiber 1.7, Sugar 0.7, Protein 34.1
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- Add all the ingredients for the salsa to a small bowl and toss to combine. Taste and adjust any of the flavors as desired. Set aside.
- Add the olive oil to a large nonstick skillet set over medium heat. When hot, add in the onion, chipotle pepper and salt. Cook for about 3 to 4 minutes, until the onion has softened.
- Add in the ground pork and continue to cook, breaking it up with a wooden spoon, for about 5 minutes, until no longer pink and cooked through. Remove from the heat.
- Stir in the lime juice, cilantro and queso fresco (if using). Taste and adjust any seasonings as desired.
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- Heat an ovenproof skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add pork to pan; cook 4 minutes or until browned. Turn pork over; place pan in oven. Bake at 425° for 12 minutes or until a thermometer registers 145° or until desired degree of doneness. Remove pork from pan. Let stand 10 minutes; cut pork across the grain into thin slices.
- Combine remaining 1 tablespoon oil, cabbage, and next 4 ingredients (through red pepper) in a bowl. Combine juice and avocado in a bowl. Add avocado mixture to cabbage mixture; sprinkle with remaining 1/4 teaspoon salt. Toss gently to combine.
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- Combine salt, garlic powder, cumin, paprika, and allspice in a small bowl. Rub spice mixture evenly over pork. Heat a large cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until done. Remove pork from pan; let stand 5 minutes. Cut across the grain into thin slices.
- Return pan to medium-high heat. Add onion and bell pepper to pan; sauté 5 minutes or until lightly charred. Remove onion mixture from pan.
- Warm tortillas according to package directions. Top tortillas evenly with pork, onion mixture, mango, and cilantro. Serve tacos with lime wedges.
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