Ground Pork and Peach Tacos with Ginger Brown Rice recipe
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Ingredients
- 1 cup canned peaches, juice reserved 2 cloves garlic, minced 1 tablespoon honey salt and ground black pepper to taste ½ pound ground pork 8 (6 inch) whole wheat tortillas cooking spray 1 cup cooked brown rice 1 tablespoon minced fresh ginger root 2 cups baby arugula 1 cup shredded red cabbage 1 cup crumbled goat cheese
Nutrition Info
- 289.2 caloriescarbohydrate: 33.4 gcholesterol: 40.7 mgfat: 13.3 gfiber: 3 gprotein: 15.2 gsaturatedFat: 7.5 gservingSize: -sodium: 356.3 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Ground Pork and Peach Tacos with Ginger Brown Rice
Directions
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Mix reserved peach juice with garlic, honey, salt, and pepper. Combine marinade with ground pork and chill for 10 minutes. Dice 1/2 cup peaches and set aside.
Keep tortillas warm in a pan over low heat or in the oven.
Heat a saute pan over medium heat and grease with cooking spray. Drain marinade from pork and discard. Add pork to pan and cook until browned, 5 to 7 minutes. An instant-read thermometer inserted into the meat should read 145 degrees F (63 degrees C).
Add ginger to cooked brown rice and mix well. Assemble tacos by adding arugula, red cabbage, rice, pork, goat cheese, and diced peaches to the tortillas.