Korean-Style BBQ Tacos

3 T. reduced sodium Soy Sauce

2 tsp. Sesame Oil

1 tsp. minced Garlic

1 tsp. minced fresh Ginger

1/8 tsp. Red Pepper Flakes

3 T. Rice Vinegar, divided

1 ½ T. plus 2 tsp. Brown Sugar, divided

12 oz. Pork Tenderloin, chopped

2 C. bagged Coleslaw Mix

2 Scallions, thinly sliced

2 T. chopped Cilantro

8 (6”) Corn Tortillas (or flour)

 

To chop tenderloin, cut in half inch thick slices. Place on cutting board and pound lightly to flatten. With sharp knife, cop into bite sized pieces. In a medium bowl, whisk together the first 5 ingredients (soy sauce through pepper flakes) with 1 T. rice vinegar and 1 ½ T. brown sugar. Add the pork, stir, and let marinate for 10 to 15 minutes. In another medium bowl, combine the coleslaw mix, green onions, cilantro, remaining 2 T. vinegar, and remaining 2 tsp. brown sugar. Set aside. Place a large nonstick skillet over medium-high heat, add half the pork (not crowding it in the pan browns it much better), and cook for 4 to 5 minutes, or until nicely browned, stirring occasionally. Set aside and repeat with remaining pork. Lightly wet the tortillas and wrap them in a dishtowel or paper towel and microwave for 1 minute, or until warm. Spoon about 1/4 C. pork into each tortilla and top with 1/4 C. slaw.

 

Yield: 4 servings

Calories: 265

Fat: 7g

Fiber: 3g