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Ponzu Pork Tacos with Mandarin Oranges
5 prep time
10 cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Ponzu Pork Tacos with Mandarin Oranges
Take taco Tuesday to the next level with this diabetes-friendly recipe! The Japanese ponzu sauce adds Asian-inspired flair to the traditionally Mexican taco. A little bit sweet, a little bit salty, with a touch of heat from red peppers, this recipe checks all the boxes.
Make a Japanese cucumber salad as a side dish for a veggie-rich meal.
Make a Japanese cucumber salad as a side dish for a veggie-rich meal.
5 prep time
10 cook time
4servings
2 tacos
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Step-By-Step Instructions:
- Preheat a large skillet over medium heat. Add olive oil and pork. Cook, stirring occasionally, until no longer pink, 4–5 minutes.
- Meanwhile, in a small bowl, whisk together the ingredients for the Ponzu sauce.
- Pour Ponzu sauce into the skillet and cook for 2–3 minutes, until the sauce thickens slightly and coats the pork. Remove from heat.
- To assemble, divide pork between tortillas. Top with lettuce, oranges, and crunchy noodles.
Nutrition facts
4 Servings
-
Serving Size
2 tacos
- Amount per serving Calories 370
-
Total Fat
13g
- Saturated Fat 3.5g
- Cholesterol 60mg
- Sodium 480mg
-
Total Carbohydrate
38g
- Dietary Fiber 4g
- Total Sugars 7g
- Protein 26g
- Potassium 840mg
- Phosphorous 375mg
Ingredients
olive oil
1 tbsp
thin boneless pork loin chops (sliced into strips)
1 lbs
lower sodium soy sauce (for the Ponzu sauce)
1/4 cup
orange (juice from 1/2 orange, for the Ponzu sauce)
1/2
lemon (juice from 1/2 lemon, for the Ponzu sauce)
1/2
garlic (minced, for the Ponzu sauce)
2 clove
fresh ginger (minced, for the Ponzu sauce)
1 tbsp
rice wine (mirin) (for the Ponzu sauce)
1 tbsp
Cornstarch (for the Ponzu sauce)
2 tsp
crushed red pepper flakes (for the Ponzu sauce)
1/8 tsp
corn tortillas (6" corn tortillas)
8 small
butter lettuce (shredded)
2 cup
water- or juice-packed mandarin oranges (drained)
10 oz
dried sesame noodles (lightly crushed)
1/4 cup
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