with Charred Corn Salsa and Chipotle Crema
Sweet, spicy and tangy flavours hold court in this recipe. Ground pork is sautéed in smoky Tex-Mex paste, then tossed over fresh spring mix studded with charred corn and tomato salsa. Chipotle crema brings a welcome brightness! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Allergens
Utensils
Tags
Ground Pork
250 g
Tortilla Chips
42.5 g
Spring Mix
113 g
Corn Kernels
113 g
Tomato
1 unit(s)
Red Onion
1 unit(s)
Green Onion
1 unit(s)
Lime
1 unit(s)
Sour Cream
1 unit(s)
Chipotle Sauce
2 tbsp
Tex-Mex Paste
1 tbsp
Seasoned Rice Vinegar
1 tbsp
Pepper
0.25 tsp
Oil
1.5 tbsp
Salt
0.25 tsp
Sugar
0.25 tsp
- Peel, then cut red onion into 1/4-inch pieces.
- Zest, then juice lime.
- Cut tomato into 1/2-inch pieces.
- Thinly slice green onion.
- Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your salad dressing.)
- Add corn, red onions and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven, stirring halfway through, until lightly charred, 6-7 min.
- Transfer charred veggies to a medium bowl.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add pork to the dry pan.
- Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Add Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook, stirring frequently, until fragrant, 30 sec.
- Season with salt and pepper.
- Meanwhile, add tomatoes, half the green onions and 2 tsp (4 tsp) lime juice to the medium bowl with charred veggies.
- Season with salt and pepper, then stir to combine.
- Add chipotle sauce, sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.
- Cut a corner of the pack of tortilla chips. Lightly crush half the chips (all for 4 ppl).
- Add spring mix to the large bowl with dressing. Toss to coat.
- Divide salad between plates.
- Top with pork, corn salsa and crushed chips.
- Dollop with chipotle crema and sprinkle remaining green onions over top.
Si vous avez choisi la dinde, ajouter 1⁄2 c. à soupe (1 c. à soupe) d’huile à la poêle chaude, puis la dinde. Cuire de la même façon que la recette vous indique de cuire le porc**.
690
kcal
Calories
42
g
Fat
12
g
Saturated Fat
49
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
30
g
Protein
95
mg
Cholesterol
1040
mg
Sodium
0.3
g
Trans Fat
1200
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Charred Corn Salsa and Chipotle Crema
with Charred Corn Salsa and Chipotle Crema
with Charred Corn Salsa and Chipotle Crema
with Charred Corn Salsa and Chipotle Crema
with Avocado-Ranch Dressing and Seed Blend