Ponzu Pork Tacos with Mandarin Oranges
Summary
Take taco Tuesday to the next level with this diabetes-friendly recipe! The Japanese ponzu sauce adds Asian-inspired flair to the traditionally Mexican taco. A little bit sweet, a little bit salty, with a touch of heat from red peppers, this recipe checks all the boxes.
Make a Japanese cucumber salad as a side dish for a veggie-rich meal.
Make a Japanese cucumber salad as a side dish for a veggie-rich meal.
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- Servings
- 4 Servings
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- Serving size
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2 tacos
Ingredients
Ingredients
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olive oil
- 1 tbsp
- 1 tbsp
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thin boneless pork loin chops (sliced into strips)
- 1 lbs
- 454 g
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lower sodium soy sauce (for the Ponzu sauce)
- 1/4 cup
- 1/4 cup
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orange (juice from 1/2 orange, for the Ponzu sauce)
- 1/2
- 1/2
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lemon (juice from 1/2 lemon, for the Ponzu sauce)
- 1/2
- 1/2
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garlic (minced, for the Ponzu sauce)
- 2 clove
- 2 clove
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fresh ginger (minced, for the Ponzu sauce)
- 1 tbsp
- 1 tbsp
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rice wine (mirin) (for the Ponzu sauce)
- 1 tbsp
- 1 tbsp
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Cornstarch (for the Ponzu sauce)
- 2 tsp
- 2 tsp
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crushed red pepper flakes (for the Ponzu sauce)
- 1/8 tsp
- 1/8 tsp
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corn tortillas (6" corn tortillas)
- 8 small
- 8 small
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butter lettuce (shredded)
- 2 cup
- 2 cup
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water- or juice-packed mandarin oranges (drained)
- 10 oz
- 284 g
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dried sesame noodles (lightly crushed)
- 1/4 cup
- 1/4 cup
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Directions
Directions
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Preheat a large skillet over medium heat. Add olive oil and pork. Cook, stirring occasionally, until no longer pink, 4–5 minutes.
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Meanwhile, in a small bowl, whisk together the ingredients for the Ponzu sauce.
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Pour Ponzu sauce into the skillet and cook for 2–3 minutes, until the sauce thickens slightly and coats the pork. Remove from heat.
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To assemble, divide pork between tortillas. Top with lettuce, oranges, and crunchy noodles.