Not your typical taco, this tasteful blend of asian spices and mild vegetables is quick to prepare and a delight to consume! You can also control the amount of heat you put into individual servings.
PORK-WASABI TACOS
1 1 1/2 lb. pork tenderloin, cut in 1-inch pieces
1/3 cup hoisin sauce
6 flatbreads (Naan bread) or fried tortillas
1 to 2 tsp. prepared wasabi paste
2 Tbsp. water
2 Tbsp. vegetable oil
1/2 tsp. white wine vinegar
1/2 tsp. sugar
1/4 of a head napa cabbage, shredded (I just used coleslaw mix)
2 carrots, shredded
1/2 of an English cucumber, thinly sliced
1. Thread pork on skewers.*Brush with hoisen sauce. For charcoal grill, cook pork on rack of uncovered grill directly over medium coals for 12-14 minutes or until no pink remains, turning once. Add flatbreads the last 1 minute of grilling time, turning once to heat through. (For gas grill, preheat. Reduce heat to medium. Place pork over heat. Cover and grill as above.)
2. Meanwhile, for wasabi oil, in small bowl combine wasabi paste, water, oil, vinegar, and sugar. Whisk to combine.
3. Serve pork and vegetables on flatbreads. Drizzle with wasabi oil. Serve immediately.
Makes 6 tacos
*Soak skewers 30 minutes before using.
Each taco447 calories, 13 g fat (5 g sat. fat), 89 mg chol, 470 mg sodium, 50 g carbo, 2 g fiber, 31 g pro.
Better Homes and Gardens, September 2009, p. 166
PETERSEN: Vermont Chapter 