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Gluten-Free Santa Fe Pork Tacos Recipe

By: Gillian on July 18, 2012

These gluten-free Mexican tacos are served open-faced and then folded to eat. The fresh tomatillo salsa and a sprinkle of fresh lime juice makes for a really easy and delicious meal. It’s also a great recipe for using up leftover cooked pork.

1 1/4 lb pork tenderloin, cut into thin strips
1 Tbs vegetable oil
Salt & pepper

1 Tbs vegetable oil
1 large onion, chopped
3/4 cup chopped fresh cilantro
1 1/2 Tbs chopped canned chipotle chilies in Adobo sauce (gluten-free)
Salt & pepper

6 six-inch diameter corn tortillas
1 can (16-oz) black beans, rinsed and drained

1 avocado, pitted, peeled and diced
3/4 cup chopped green onions
Tomatillo salsa
Lime wedges

Gluten-Free Santa Fe Pork Tacos RecipeSeason the pork with salt and pepper. Heat 1 tablespoon of vegetable oil in a large, nonstick frying pan over high heat. Cook until the meat is cooked through (about 2 minutes). Transfer to a plate.

Add 1 tablespoon of vegetable oil to the frying pan over medium-high heat. Add the onions and sauté for about 8 minutes. Add the pork, cilantro and chipotle chilies with the sauce and heat through with stirring. Season to taste with salt and pepper.

Preheat oven to 350 degrees F.

Wrap the tortillas in aluminum foil and heat in the oven for 10 minutes. In a saucepan, stir the black beans over medium-low heat until heated. Mash the beans coarsely.

On a clean gluten-free surface, spread each tortilla with the mashed beans and add the pork. Sprinkle with the diced avocado and green onions. Serve with the tomatillo salsa and lime wedges.

6 servings

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