Tacos with crisp lettuce, garnished with ground pork meatballs,
all accompanied by chipotle sauce and sour cream.
15 min
PREP TIME
15 min
COOK TIME
160
CALORIES
13
INGREDIENTS
INGREDIENTS 24 SERVINGS
- 1/2 cup (125 milliliter) sour cream
- 2 limes, zested and juiced
- 3 green onions, minced
- 1 package (206 milliliter) taco with chipotle skillet sauce (club house)
- 1 pound (500 gram) ground pork
- 1 shallot, minced
- 10 stems fresh cilantro, minced
- 1/2 teaspoon (2 milliliter) Minced Garlic
- 2 tablespoon (30 milliliter) Panko breadcrumbs
- 1 teaspoon (5 milliliter) Cajun
- 1 egg, beaten
- 18 small tortillas
- 2 leaves Romaine lettuce, cut into thin strips
Preparation
- 1 Preheat oven to 425°F (220°C).
- 2 In a bowl, combine the sour cream, lime zest, green onions and 2 tbsp (30 mL) skillet sauce. Add salt, pepper and lime juice to taste.
- 3 To make the meatballs, blend the pork, shallot, cilantro, garlic, breadcrumbs, Cajun seasoning and egg together. Form 24 meatballs and place them on a baking sheet. Bake for 10 minutes. Remove from oven, coat with the remaining skillet sauce and finish cooking in oven for 3-5 minutes or until internal temperature reaches 160°F (71°C).
- 4 In each tortilla, place lettuce, prepared sour cream sauce and meatball.
