Nutritional Info

Nutrition Facts

Serving Size 1 (405g)

Calories 681
Calories from Fat 213 (31%)
Amount Per Serving %DIV
Total Fat 23.7g 36%
Saturated Fat 8g 40%
Monounsaturated Fat 12.3g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 238.9mg 80%
Sodium 537.5mg 23%
Potassium 1498.4mg 32%
Total Carbohydrate 21.5g 7%
Dietary Fiber 0.9g 4%
Sugars 0.5g
Protein 86.7g 173%

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Recipe Description
Chopped pecans toasted with a coating of ancho chile give a nutty accent to the already wonderful combination of crispy pork and guacamole.
Prep time
10 min
Cook time
15 min
Ready In
25 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  olive oil
5 1/2 Pound(lb)  boneless pork loin thinly sliced
1 Dash(ds)  salt
1 Teaspoon(t)  butter
1 Cup(c)  chopped pecans
1/4 Cup(c)  finely chopped ancho chile
2 Cup(c)  guacamole
8   flour tortillas warmed


In a medicum-sized skillet, heat the olive oil over high heat. Meanwhile, season the pork with salt. When the oil is hot, add the pork in batches and sear on both sides for 5 to 7 minutes, or until very crisp. Transfer the pork to a cutting board, cut into narrow
strips, and keep warm.

In a small skillet, melt the butter over low heat. Add the pecans and ancho chile and cook for 3 to 5 minutes, or until the butter starts turning reddish brown. Season with salt. Transfer to a serving bowl.

Spoon 1/4 cup guacamole onto each tortilla, divide the pork among the tortillas, and top each with some of the chilied pecans. Fold into a taco and serve.

Additional notes

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