Pepitas are toasted pumpkin seeds. I find them at a Mexican grocery store in my "hood". Love their crunchiness in salads, and they are great toppers for soups!
(serves 4)
2/3 cup sliced shallots
1/2 cup unsalted chicken stock
1 t. kosher salt, divided
3/4 t ground cumin, divided
1/2 t. smoked paprika
8 oz. pork tenderloin, trimmed and cut in half crosswise
5 garlic cloves, thinly sliced
1 (15 oz.) can unsalted pinto beans, rinsed and drained
1&1/2 cups thinly sliced red cabbage
1/4 cup coarsely chopped fresh cilantro leaves
2 T. fresh lime juice, divided
1 t. veg.* oil
2 T. pepitas
1/3 cup plain fat-free Greek yogurt
1 ripe avocado, diced
8 taco sized* corn tortillas
Combine shallots, stock, 1/2 t. salt, 1/2 t. cumin, paprika, pork, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 25 mins. Remove pork from pot; set aside. Increase heat to med.; cook 8 mins. or until liquid is reduced to about 2-3 T. Shred pork with 2 forks; stir pork and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture. While pork cooks, combine cabbage, cilantro, 1&1/2 T. lime juice, and 1/4 t. salt in a small bowl; toss well to combine. Sprinkle with petitas. Combine yogurt, avocado, remaining 1&1/2 t. lime juice, 1/4 t. cumin, and 1/4 t. salt in a small bowl. Mash to desired consistency. Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide pork mixture, slaw, and avocado mixture evenly among tortillas. Serve with an ice cold cervaza or Mexican coke.
"In case you forget to remind yourself this morning, your butt is perfect. Your smile lights up the room. Your mind is insanely cool. You are way more than enough. And, you are doing an amazing job at life."
Have FUN today!!!
Love,
MM
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