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Taquitos With Pork Picadillo Recipe
Nutrition
Cal/Serving: 343Daily Value: 17%
Servings: 6
Low-Carb
Sugar-Conscious
| Fat | 25g | 39% |
| Saturated | 8g | 40% |
| Trans | 0g | 0% |
| Carbs | 8g | 3% |
| Fiber | 2g | 6% |
| Sugars | 2g | 0% |
| Protein | 21g | 42% |
| Cholesterol | 67mg | 22% |
| Sodium | 360mg | 15% |
| Calcium | 174mg | 17% |
| Magnesium | 35mg | 9% |
| Potassium | 473mg | 14% |
| Iron | 1mg | 8% |
| Zinc | 2mg | 14% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 5mg | 8% |
| Thiamin (B1) | 1mg | 47% |
| Riboflavin (B2) | 0mg | 16% |
| Niacin (B3) | 4mg | 20% |
| Vitamin B6 | 0mg | 23% |
| Folic Acid (B9) | 10µg | 2% |
| Vitamin B12 | 1µg | 9% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 3mg | 14% |
| Vitamin K | 7µg | 9% |
| Fatty acids, total monounsaturated | 13g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 12 (5 1/2-inch) corn tortillas
- 1 pound chopped cooked pork*
- 2 tablespoons vegetable oil, divided
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 jalapeño peppers, seeded and chopped
- 1/4 cup tomato paste
- 1/4 cup red wine vinegar
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 1 cup (4 ounces) shredded Monterey Jack cheese
- Vegetable oil
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 6 servings |
