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Ингредиенты
- Salsa
- 2 tbsp rice rinegar
- 1/4 c o/o
- 1 1/2 ttbsp soya sauce
- 1/4 tsp sesame oil
- 1 cup watermelon cut into 1/4" cubes
- 1 cup cuc into 1/4" cubes
- 1 Hass Avocado. pitted peeled and cut into 1/4" cubes
- Taco
- 1 pork tenderlaon silverskin removed cut into 1 inch slices
- 1 tbsp onion powder
- 1 tsp red chili peper flakes
- 1 tsp pepper
- 2 tbsp fresh ginger
- 2 tbsp garlic minced
- 3 tbsp soya sauce
- 2 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1 head romaine
Инструкции
- Salsa:
- Make the vinaigrette by whisking together the rice vinegar, o/o. soya sauce and sesame oil. In a med bowl combine the watermelon cuc and avocado and gently fold in the vinaigrette, chill
- tacos
- combine all the ingredients excep the lettuce in a resealable plastic bag and let pork marine for 30 minutes or overnight
- trim off the soft green ends of the romain, cut off the root end and seperate the leaves to create 4 inch long lettuce shells for dinner size portions. rinse dry and chill the leaves
- preheat a grill. Discard the marinage. Grill the pork for 3 minutes on each side. Remove it from the heat let it rest 3 min and roughly chop into 1/2 inch pieces
- fill the lettuce shells with the pork and top with the salsa
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 6 servings | |
| Calories 43 | |
| Calories from Fat 12 | 28% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 630mg | 26% |
| Potassium 79mg | 2% |
| Total Carbs 6.8g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.48g | 1% |
| Protein 1.27g | 2% |
