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Bake-Off® Contest 43, 2008
Pittsford, New York

Mexican Pesto-Pork Tacos

The cilantro pesto in these tacos, is simple to prepare and gives a new twist to taco night.

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  • prep time 40 min
  • total time 40 min
  • ingredients 17
  • servings 10
 

Ingredients

Filling

1
package (17 oz) refrigerated fully cooked pork roast au jus
2
tablespoons orange juice
1/2
teaspoon ground cumin
1
medium tomato, chopped (3/4 cup)
1
medium avocado, pitted, peeled and chopped (3/4 cup)
2
teaspoons lime juice
1/2
teaspoon sugar
1/4
teaspoon salt

Pesto

1 1/2
cups lightly packed fresh cilantro sprigs
3/4
cup spanish peanuts
2
to 3 cloves garlic
1
jalapeño chile, seeded, chopped
1/4
cup CRISCO® Pure Olive Oil

Taco Shells and Cheese

1
box (4.7 oz) Old El Paso® Stand ‘N Stuff® Taco Shells (10 shells)
1
cup shredded Monterey Jack cheese (4 oz)

Garnishes, if desired

Lime and orange wedges
Fresh cilantro sprigs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. In medium microwavable bowl, shred pork; discard juice. Toss pork with orange juice and cumin; set aside. In another medium bowl, mix tomato, avocado, lime juice, sugar and salt.
  • 2 In food processor bowl with metal blade, place 1 1/2 cups cilantro, the peanuts, garlic, chile and oil. Cover; process about 30 seconds or until well blended; set aside.
  • 3 Heat taco shells in oven as directed on box.
  • 4 Meanwhile, cover bowl of pork mixture with microwavable paper towel. Microwave on High 2 to 3 minutes or until warm.
  • 5 To serve, spread about 1 tablespoon pesto over 1 side of each taco shell. Fill each with about 1/4 cup warm pork mixture, 1 tablespoon tomato-avocado mixture and heaping 1 tablespoon cheese. Serve garnished with lime wedges, orange wedges and cilantro sprigs.
  • 1 Heat oven to 325°F. In medium microwavable bowl, shred pork; discard juice. Toss pork with orange juice and cumin; set aside. In another medium bowl, mix tomato, avocado, lime juice, sugar and salt.
  • 2 In food processor bowl with metal blade, place 1 1/2 cups cilantro, the peanuts, garlic, chile and oil. Cover; process about 30 seconds or until well blended; set aside.
  • 3 Heat taco shells in oven as directed on box.
  • 4 Meanwhile, cover bowl of pork mixture with microwavable paper towel. Microwave on High 2 to 3 minutes or until warm.
  • 5 To serve, spread about 1 tablespoon pesto over 1 side of each taco shell. Fill each with about 1/4 cup warm pork mixture, 1 tablespoon tomato-avocado mixture and heaping 1 tablespoon cheese. Serve garnished with lime wedges, orange wedges and cilantro sprigs.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco
Calories
390
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
7g,
7%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
50mg
50%;
Sodium
320mg
320%;
Total Carbohydrate
13g
13%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2008