Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
811
Calories
36g
Protein
54g
Fat
54g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Avocado | 1 medium (150g) | 240 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. olive oil
- 3 cups roasted pork, cut into thin strips or shredded
- (see related recipe at left)
- Salt and freshly ground pepper, to taste
- 1 can (7 oz.) chipotle chilies in adobo sauce
- Juice of 1 lime
- 8 corn tortillas, each 5 inches in diameter, warmed
- 1 avocado, halved, pitted, peeled and thinly sliced
- 1/2 cup fresh cilantro leaves
- 1/4 red onion, minced
- 1/2 cup
- , crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes