22 22
YIELD
8 tortillas
ACTIVE
15 minutes
TOTAL
30 minutes
EIGHT 7- TO 8-IN. FLOUR TORTILLAS
2 TSP OIL
1 PORK TENDERLOIN (ABOUT 12 OZ), TRIMMED OF EXCESS FAT, CUT CROSSWISE IN THIN SLICES, THEN EACH SLICE CUT IN ½
1 TBSP EACH MINCED FRESH GARLIC AND GINGER
4 OZ SHIITAKE MUSHROOMS (DISCARD STEMS) OR WHITE MUSHROOMS, SLICED
4 CUPS COLESLAW MIX
7 OZ BABY CORN, EARS CUT IN ½ LENGTHWISE (SEE NOTE)
CUP SEASONED RICE-WINE VINEGAR
¼ CUP HOISIN SAUCE
GARNISH: SLICED RADISHES AND SCALLIONS
Heat oven to 425°F. Place tortillas in a single layer on 2 large baking sheets.
Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add half the pork, garlic and ginger. Stir-fry 1 to 1½ minutes until pork is cooked through. Transfer to a bowl. Repeat with remaining oil, pork, garlic and ginger.
Bake tortillas 4 to 5 minutes until tinged with brown.
Meanwhile, add mushrooms to any drippings in skillet and stir-fry 2 minutes, or until lightly browned and tender. Add coleslaw mix, corn and vinegar; stir-fry 1 to 2 minutes until cabbage wilts. Stir in pork mixture; remove skillet from heat.
Remove tortillas to a wire rack (they’ll get crisp). Spread with hoisin sauce and top with pork mixture. Sprinkle with radishes and scallions. Serve immediately.
CALORIES 440 TOTAL FAT 6G SATURATED FAT 1G CHOLESTEROL 55MG SODIUM 1,449MG
TOTAL CARBOHYDRATES 68G DIETARY FIBER 4G PROTEIN 26G
