Pork Mole Street Tacos
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
1-1/4 cups diced red radishes (about 8 large radishes)
2 medium avocado, pitted, peeled, chopped
1/3 cup diced red onion, rinsed in cold water
1 jalapeno pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon canola oil
1 pound pork tenderloin, cut in bite-sized pieces
1 pouch (8 oz) Frontera Red Chile Mole Simmer Sauce
12 small (5 inch) flour or all natural corn tortillas, warmed
1/4 cup crumbled Cotija cheese
Lime wedges, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 211 mg | 21% |
Carbohydrate | 57 g | 19% |
Cholesterol | 65 mg | 22% |
Total Fat | 32 g | 50% |
Iron | 5 mg | 28% |
Calories | 635 kcal | 32% |
Sodium | 1340 mg | 56% |
Protein | 33 g | 66% |
Saturated Fat | 7 g | 36% |
Sugars | 9 g | 1% |
Vitamin C | 25 mg | 41% |
Stir together radish, avocado, red onion, jalapeno, cilantro and lime juice in small bowl; set aside.
Heat oil in 12-inch skillet over medium-high heat. Add the pork and cook until brown on all sides, about 6 minutes. Once browned, add mole sauce to the skillet. Reduce heat and simmer pork and sauce for 7-10 minutes or until pork is cooked through and sauce is slightly thickened.
Divide pork mole evenly between warmed tortillas. Top with radish salsa and a few sprinkles of cotija cheese. Serve with lime wedges, if desired.
Pork Mole Street Tacos