Pork Tacos with Orange Salsa

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

2 orange

1 small red onion, halved and sliced thin

2 tablespoons minced fresh cilantro

1 serrano chile, stemmed and sliced thin

1 tablespoon lime juice, plus wedges for serving

¾ teaspoon table salt, divided

1 pound ground pork

2 teaspoons Goya Sazón with Coriander and Annatto

2 tablespoons tomato paste

1 tablespoon minced canned chipotle chile in adobo sauce

½ cup water

8 (6-inch) corn tortilla, warmed

Instructions

Note: We like to serve these tacos with diced avocado and finely shredded cabbage.

Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments into bowl. Add onion, cilantro, serrano, lime juice, and ½ teaspoon salt and toss to combine. Set aside salsa.

Combine pork, Sazón, and remaining ¼ teaspoon salt in 12-inch nonstick skillet and cook over medium-high heat, breaking up meat with wooden spoon, until cooked through, 6 to 8 minutes. Stir in tomato paste and chipotle and cook until paste darkens, about 1 minute. Stir in water and cook until sauce thickens and coats meat, about 2 minutes.

Divide filling evenly among tortillas and top with salsa. Serve with lime wedges.

Nutrition

• Calories: 448
• Lipides Totaux: 26 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 11 g
• Acides Gras Trans: 0 g
• Cholestérol: 82 miligrams
• Sodium: 613 miligrams
• Glucides Totaux: 27 g
• Sucres Totaux: 8 g
• Protéines: 23 g