My husband was proud of himself for this dinner, and rightfully so. The bright delicious-looking stuff on the pulled-pork tacos is the salsa fresca:
1 medium tomato, minus pulpy bits
2 ears of fresh, raw corn on the cob
1 minced jalapeno pepper
1/2 cup minced red onion (or a little more, to taste)
1/2 cup minced bell peppers (we used both red and green)
3 tablespoons of fresh parsley (substitute with cilantro if you like it)
Juice from one lime (about 2 tablespoons of lime juice)
Salt and pepper to taste
Chop stuff up, mix it together, refrigerate. So easy!
We like this so much we double the recipe so we have plenty to go on/in omelets, atop tortillas baked crisp as a lighter version of nachos, inside whole-grain wraps with beans as burritos--basically anywhere but as an ice cream topping.
The plate as shown (it's a standard-sized salad plate) breaks down like this:
2 corn tortillas (100 calories per serving size of two)
2 ounces of slow-roasted pulled pork shoulder (165 calories)
2 tablespoons of salsa fresca (15 calories)
1/2 cup of black beans (110 calories)
1/2 ounce of grated sharp full-fat cheddar cheese (60 calories)
That's 450 calories for the plate. A big side salad or an extra tortilla crisped in the oven to eat with the beans would bring it up to 500. There are also a lot of ways to cut the meal down if you prefer (low-fat or no cheese, meatless tacos, turkey or chicken tacos).
I can tell you from firsthand experience that this plate was filling and delicious. My husband insisted I take pictures before I ate because he was so proud of how the salsa came out this time, so I did so he could enjoy his measure of 3FC fame.
Salsa Fresca Recipe (with pics!)
