SOUTHWEST SHREDDED PORK SALAD
This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 233 calories, Fat 8g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
PORK TACO SALAD
Provided by Matthew Kadey, MSc, RD
Number Of Ingredients 18
Steps:
- In skillet over medium, heat 1 Tbsp (15 mL) oil. Add pork slices and cook until no longer pink on the insides, about 3 minutes per side.
- Divide greens, pork, beans, tomatoes, avocado, mango, tortilla chips, and cheese among serving plates. Sprinkle on green onions.
- In blender or food processor, blend together sour cream, remaining 2 Tbsp (30 mL) oil, lime zest, lime juice, cilantro, jalapeno, garlic, and salt. Drizzle dressing over salads.
Nutrition Facts : Calories 653, Protein 44g, Fat 33g, Carbohydrate 45g, Sugar 13g, Sodium 518mg
GROUND PORK TACO SALAD
Even with my family's busy schedule, I enjoy cooking from scratch. We love this easy taco salad made with ground pork. If I don't fix it often enough, they ask for it. -Sherry Duval, Baltimore, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the taco seasoning, beans and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool for 10 minutes., In a large bowl, combine the romaine, tomatoes, onion and cheese. Stir in pork mixture. Drizzle with salad dressing and toss to coat. Sprinkle with chips. Serve immediately with sour cream and guacamole if desired.
Nutrition Facts : Calories 493 calories, Fat 30g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1106mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein.
TACO SALAD III
This taco salad contains traditional ingredients such as lettuce, tomatoes, beans, ground beef and corn chips. Serve this salad on a hot summer day.
Provided by Melanie
Categories Salad Taco Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Prepare the ground beef as directed by taco seasoning package and set aside.
- In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
- Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.
Nutrition Facts : Calories 945.3 calories, Carbohydrate 75.7 g, Cholesterol 72.3 mg, Fat 60.7 g, Fiber 11.9 g, Protein 27.3 g, SaturatedFat 16 g, Sodium 1682 mg, Sugar 17.7 g
CRAVE-WORTHY GROUND PORK TACOS
Thanks to ground pork, these easy pork tacos come together fast. We highly recommend making your own taco seasoning with chili powder, cumin, smoked paprika, coriander and cayenne pepper. If you're using store-bought taco mix, watch out for adding additional salt. Often the store-bought packages already have salt added so you might not need to add any additional salt.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 25m
Yield Makes 8 (6-inch) tacos
Number Of Ingredients 12
Steps:
- Heat a wide skillet over medium heat then add the oil. When the oil is hot, press the pork down into the pan, spreading it out as thin as you can so that it browns evenly on one side, about 5 minutes.
- When it begins to brown on one side, use a wooden spoon to break the pork up into small crumbles. Continue to cook until browned on all sides, about 3 minutes.
- Toss 1 tablespoon of the taco seasoning with the pork. Taste a small crumble to see if it needs more seasoning and adjust from there - when using our homemade taco seasoning mix, we use 2 tablespoons.
- Stir in the water and let it come to a simmer. The mixture will thicken and coat the pork. Season with a pinch or two of salt (if you are using packaged seasoning, it may already have salt added).
- Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through. Fill each warmed tortilla with pork and your favorite toppings. We particularly love these with mashed avocado spread onto the bottom of each tortilla then topped with pork, cabbage, pickled onions and sour cream.
Nutrition Facts : ServingSize 1 taco, Calories 264, Protein 16 g, Carbohydrate 14 g, Fiber 3 g, Sugar 1 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 55 mg, Sodium 385 mg
SIZZLING PORK TACOS
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.
Provided by David Tanis
Categories easy, lunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
- Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
- Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
- To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams
PORK TACOS
These Pork Tacos are a quick and easy explosion of flavor and texture in every bite - no marinade required! They are loaded with spice rubbed pork, sweet crunchy Corn Salsa and creamy Avocado Crema. The pork is seasoned while on the cutting board, cooked for just a few minutes in a skillet, then piled in tortillas with all your favorite toppings! Prepare yourself for healthy, restaurant delicious Mexican Pork Tacos in the comfort of your own home!
Provided by Jen
Categories Main Course
Time 50m
Number Of Ingredients 23
Steps:
- Avocado Crema: Add all of the Avocado Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 6 hours ahead of time and refrigerate in an airtight container.
- Corn Salsa: Prepare Corn Salsa anytime before making pork and store in the refrigerator.
- Pork: While the pork is still on the cutting board, pat it dry then sprinkle it with all of the seasonings. Toss until evenly coated.
- Heat oil in a large cast iron skillet over medium high heat. Add the pork in a single layer and let brown for 1-2 minutes then continue to cook and stir just until cooked through (don't overcook, 145-155 degrees F). When almost cooked through, stir in green chiles, lime juice and vinegar. Taste and season with additional salt or cayenne pepper to taste.
- To serve: Top tortillas with pork, Corn Salsa, Avocado Crema, freshly squeezed lime juice, hot sauce to taste and optional Cotija.
CHIPOTLE PORK TACO SALAD
Steps:
- 1. Sprinkle the pork with salt and pepper, then rub half of the chipotles all over the meat.
- 2. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned and cooked through, about 5 minutes. Transfer the cooked pork to a clean cutting board and let cool. Cut into ½-inch pieces.
- 3. In a large bowl, whisk the sour cream, lime juice, remaining teaspoon chipotles, and a pinch each of salt and pepper. Toss in the romaine, tomatoes, corn, and cilantro. Divide among plates and top with the pork and chips.
- 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
- *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
TACO SALAD
This recipe was handed down from my aunt and now I'm not invited to get togethers unless I bring this along.
Provided by busy mom
Categories Meat
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef and taco seasoning.
- Drain and let cool.
- Chop lettuce, tomatoes, and onions.
- Put into a large container.
- Add cheese and crushed Doritos.
- Add cooled ground beef.
- Pour Catalina dressing over all of it 5 to 10 minutes before serving.
PORK TACO SALAD
A really yum salad that is my new favourite. I found the recipe in the December 2008 "recipes +" magazine. Quick and easy to make and the taste is sensational. I also added avocado to the recipe and at one time added blanched asparagus that I needed to be used. I used telegraph cucumber and plain tomatoes as they are cheaper, but will post the recipe as it was originally published.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk sour cream, yoghurt, juice and garlic in a medium jug.
- Spray pork with cooking oil. Heat a medium frying pan over a moderate heat. Cook pork, stirring to break up lumps for 4 - 5 minutes or until changed in colour. Sprinkle seasoning over pork, cook and stir for 2 - 3 minutes more or until cooked. Let cool slightly.
- Toss remaining ingredients in a large bowl. Add pork; toss to combine.
- Divide salad among serving bowls; drizzle with dressing. Serve at once.
Nutrition Facts : Calories 502.8, Fat 23.9, SaturatedFat 8.4, Cholesterol 62.8, Sodium 385.2, Carbohydrate 54.9, Fiber 6.1, Sugar 8.4, Protein 21.8
TACO SALAD
This Taco Salad is quick, flavorful, hearty, a total breeze to make and it's a dinner everyone can agree on both young and old alike! It doesn't take much to make a satisfying meal and this simple salad is proof of that. This is a back pocket recipe you'll want to make on repeat!
Provided by Jaclyn
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
- Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
- Remove from heat and stir in cilantro.
- Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.
Nutrition Facts : Calories 558 kcal, Carbohydrate 28 g, Protein 32 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 101 mg, Sodium 749 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
KETO TACO SALAD
Enjoy the taste of tacos in an easy to make low carb gluten free taco salad. Simply add taco meat and topping to your favorite lettuce mix.
Provided by Lisa MarcAurele
Categories Salad
Time 20m
Number Of Ingredients 16
Steps:
- In large skillet, brown ground beef with onion and garlic.
- Drain off an fat, then mix in remaining seasonings. Set aside.
- For each salad, add 1.25 ounces spring mix, half of a diced tomato, half of a chopped avocado, 1/4 of the meat mixture, and 1 ounce shredded cheese. Top each salad with 2 Parmesan crisps broken into pieces. Add salsa and sour cream if desired.
Nutrition Facts : ServingSize 302 g, Calories 487 kcal, Carbohydrate 14 g, Protein 25 g, Fat 38 g, SaturatedFat 14 g, Cholesterol 89 mg, Sodium 728 mg, Fiber 7 g, Sugar 3 g
AL PASTOR TACO SALAD WITH SPICY SALSA VERDE RANCH
This is the combination of classic taco salad "in the delicious, deep-fried tortilla bowl" and my favorite taco filling. Al pastor is smoky pork with pineapple, and it brings so much flavor to this salad. It gets covered in ranch because we're in the Midwest and that's how we stay warm in winter. Traditionally, al pastor is cooked on a spit, but this is an at-home version that mimics the flavors and crispy, juicy texture.
Provided by Molly Yeh
Categories main-dish
Time 5h10m
Yield 4 servings
Number Of Ingredients 45
Steps:
- For the tortilla bowls: Heat the oil in a large, heavy, deep pot to 350 degrees F.
- Gently press a tortilla into the center of 7-inch spider to form a bowl. Using a 5-inch spider, gently press down into the tortilla to hold its shape. Carefully submerge the spiders into the hot oil and fry the tortilla until puffed, crispy and golden brown, about 5 minutes. Remove and gently place upside down on a cooling rack set over a baking sheet to drain of excess oil. Season with salt. Repeat with the remaining 3 tortillas.
- To make the spicy salsa verde ranch: Mix together the ranch dressing and salsa verde in a bowl. Cover and refrigerate until ready to use.
- To assemble the salad: In a large mixing bowl, add the shredded lettuce, cilantro and about 1/3 cup of the salad dressing, adding more if desired. Divide the salad among the 4 tortilla bowls. Top each with 1/2 cup Al Pastor, radishes, Pickled Red Onions and 2 tablespoons queso fresco. Drizzle some dressing on top. Serve immediately.
- Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the tomatillos, onion, poblano, garlic and jalapeño. Cook, flipping the veggies as needed to evenly char and soften, about 30 minutes. Remove from the heat and allow to cool to room temperature. Carefully remove the stem from the poblano chile, so as to not let the juices spill out (we want that yummy pepper juice!) and add to the carafe of a high-speed blender. Squeeze the garlic from the skins into the blender. Add the remaining roasted veggies and any juices from the bottom of the pan. Add the cilantro, lime juice, green onion and salt. Blend on high speed until pureed and smooth.
- In a large bowl, add the achiote paste, red wine vinegar, brown sugar, smoked paprika, cumin, salt, cloves, black pepper and 2 tablespoons olive oil. Use a wooden spoon or spatula to fully combine into a paste. Add the pork and rub the paste all over to completely coat. Set aside.
- In the bowl of a pressure cooker, mix together the crushed pineapple, chicken broth, garlic, bay leaves, chile, onion, oregano and sage. Add the achiote-rubbed pork. Pressure cook on low for 4 hours or high for 1 hour until the pork is fork-tender. Carefully release the steam away from your face. Remove the pork to a plate or baking sheet and shred using 2 forks.
- Heat the remaining 2 tablespoons olive oil in a large cast-iron pan over medium-high heat. Add the pork and spoon some of the braising liquid over to moisten, as needed. Season with salt. Cook, stirring occasionally, until crispy, 4 to 6 minutes. Set aside.
- Place the onions in a food storage container and set aside while you prepare the pickling liquid.
- In a small saucepan over medium-high heat, add the vinegar, granulated sugar, salt, cumin seeds, bay leaf and 1 cup water. Bring to a boil and cook until the sugar and salt are dissolved, 6 to 8 minutes. Remove from the heat and cool completely. Pour the cooled pickling liquid over the onions and allow to pickle for at least 30 minutes. At this point, you can either strain the onions to prevent from further pickling and use immediately, or put the lid on top and store in the refrigerator to further pickle until ready to use.
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