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Tag: mexican/southwestern

  • Summer Peach and Corn Salad

    Summer Peach and Corn Salad

    How to Make Summer Peach and Corn Salad

    Talk about a summer treat! This healthy salad is so good, especially in summer when you can grab fresh peaches and corn in season (and on sale!). When you brown the peaches and corn, they tend to take on completely different taste profiles. Be prepared for an explosion of flavors!


    20 min prep time


    25 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. To a large bowl, add peaches, vanilla, nutmeg, cinnamon, and 1 teaspoon avocado oil, and toss gently.
    2. Preheat a medium nonstick pan over medium heat. Add peaches to the pan and lightly brown them on both sides. Transfer to a small baking sheet and place in the refrigerator.
    3. Place corn in a pot of cold water and bring to a boil until corn is cooked through, about 10–15 minutes. Remove from water and cut in half.
    4. Preheat a medium nonstick pan over medium heat and add 1 teaspoon avocado oil. Wait 10 seconds and then add corn. Lightly brown all sides of the corn. Transfer corn to a small baking sheet and place in the refrigerator.
    5. Once peaches and corn are cool, remove from the refrigerator. Cut the corn kernels off the ear; add to a bowl along with the peaches and add onions.
    6. To a separate bowl, add all dressing ingredients. Whisk together until it reaches a smooth consistency. Add dressing to corn, peaches, onions, and toss gently. Serve.
    Veggie Rich
    Mexican/Southwestern
    Latin American
    Caribbean
    Vegetarian
    Snacks
    Salads
    Dessert
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        19g

    • Protein
      5g

    • Potassium
      580mg
      12%

    Ingredients

    ripe peaches (washed and cut into quarters)
    5

    vanilla extract
    1/4 tsp

    ground nutmeg
    1/4 tsp

    ground cinnamon
    1/4 tsp

    avocado oil (divided)
    2 tsp

    ears corn (husks removed, washed)
    5

    red onion (peeled and thinly sliced)
    1 small

    fat-free plain Greek yogurt
    3 tbsp

    kosher salt
    1/2 tsp

    black pepper
    1 tsp

    fennel seeds
    1 tsp

    ground cumin
    1/4 tsp

    ground coriander
    1 tsp

    avocado oil
    1 tbsp

    lime juice
    2 tbsp

    chopped cilantro
    1 tbsp

  • Latin Baked Fried Chicken

    Latin Baked Fried Chicken

    How to Make Latin Baked Fried Chicken

    Breaking news: the secret to great fried chicken without the frying has been discovered! Okay, all jokes aside, would you have ever dreamed that having fried chicken would be possible when eating healthy? You will love me forever for this baked, crispy, and moist chicken recipe. We can live happily ever after with our baked fried chicken.

    To make your own salt-free Adobo seasoning, combine 1 tbsp each of lemon pepper, garlic powder, onion powder, dried oregano, dried parsley, and achiote powder and 1/2 tbsp cumin. Store in an airtight container for up to 2 weeks. 


    10 min prep time


    30 min cook time


    4servings


    1 cutlet

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    Step-By-Step Instructions:

    1. Preheat the oven to 425ºF. Lightly spray a small baking sheet with nonstick spray.

    2. Place baking sheet in oven for 10 minutes to heat prior to putting the chicken cutlets on it.

    3. Whisk together the lime juice, egg white, soy sauce, oregano, and garlic in a medium bowl.

    4. Place the panko, adobo seasoning, and salt on a sheet of wax paper. Dip the chicken, one piece at a time, into the lime mixture then into the panko mixture, pressing lightly so the crumbs adhere.

    5. Place the chicken on the baking sheet. Lightly spray with nonstick spray. Bake, without turning, until the crust is golden and the chicken is cooked through, about 20 minutes.

    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Mexican/Southwestern
    Latin American
    Kid Friendly
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cutlet


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      35g

    • Potassium
      67mg
      1%

    Ingredients

    nonstick cooking spray
    1

    lime juice (from 2 limes)
    1/4 cup

    egg white
    1

    lower sodium soy sauce
    1 tsp

    dried oregano
    1/2 tsp

    garlic (minced)
    2 clove

    whole-wheat panko bread crumbs
    1/2 cup

    Adobo seasoning
    3/4 tsp

    salt
    1/4 tsp

    thin-sliced chicken cutlets
    4 (5 oz) cutlets

  • Creole Beef Steak

    Creole Beef Steak

    How to Make Creole Beef Steak

    Latino cooks make churrascos with thin steak, which you can use instead of cube steak in this recipe, if desired.


    15 min prep time


    40 min cook time


    6servings


    1/6 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Season meat with 1/2 tsp salt and pepper. Heat oil in a large nonstick skillet over medium-low heat. Place a layer of meat in the skillet. On top of the meat, layer potatoes, onion, peppers, tomato, garlic, and parsley or cilantro. Sprinkle with 1/4 tsp each oregano and salt.
    2. Place another layer of meat in the skillet and repeat the layering of the other ingredients. Sprinkle with remaining oregano and salt.
    3. Pour the broth and wine in the skillet and cover. Cook until potatoes are tender, between 30–40 minutes. Place meat and vegetables on a serving platter and pour skillet juices over top.
    Latin American
    Mexican/Southwestern
    Budget Friendly
    Dessert
    Gluten-Free
    Main Dish
    One Pot
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 recipe


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      500mg

      22%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      26g

    Ingredients

    cube steak
    1 1/2 lbs

    salt (divided)
    1 tsp

    black pepper
    1/4 tsp

    olive oil
    1 1/2 tbsp

    medium potatoes (peeled and thinly sliced)
    4

    large onions (sliced into rings)
    2

    green bell pepper (sliced into rings)
    1

    red bell pepper (sliced into rings)
    1

    plum tomatoes (thinly sliced)
    3

    garlic (thinly sliced)
    2 clove

    chopped fresh parsley or cilantro
    2 tbsp

    dried oregano (divided)
    1/2 tsp

    beef broth
    1/2 cup

    white wine
    1/2 cup

  • Ensalada de Zanahoria & Col

    Ensalada de Zanahoria & Col

    How to Make Ensalada de Zanahoria & Col

    Al igual que ocurre con otras hortalizas crucíferas (el brécol y la coliflor), se considera que la col (repollo) es un componente dietético importante para disminuir el riesgo de cáncer.


    4servings


    1/2 taza

    Print Recipe >

    Step-By-Step Instructions:

    1. Mezcle todos los ingredientes y revuelva bien.
    Low Carb
    Veggie Rich
    Mediterranean
    Mexican/Southwestern
    Budget Friendly
    Gluten-Free
    Lunch
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 taza


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      1g

    Ingredients

    col (repollo) picado en tiras
    2 tazas

    zanahoria (rallada)
    1

    jugo de lima (limón verde) o 1/4 taza de vinagre (de su preferencia)
    3 cdas

    azúcar
    1/2 cdta

    sal
    1/4 cdta

    pimienta negra
    1/2 cdta

    cilantro picado
    1 cda

    chile jalapeño o serrano (opcional)
    1-3 cdas

  • Turkey Tacos

    Turkey Tacos

    How to Make Turkey Tacos

    Lean ground turkey makes a great base for a delicious taco meal. This recipe has a spicy kick that can be adjusted by adding more or less jalapeño.


    10 min prep time


    10 min cook time


    6servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, heat the olive oil over medium-high heat.
    2. Add the onion and jalapeño to the skillet and cook for 2 minutes. Add the turkey and cook until the meat is browned and the vegetables are cooked through, about 5 to 7 minutes. Add the garlic and cumin and cook for 30 seconds.
    3. Lower the heat and add the chili powder, paprika, and water, and mix thoroughly.
    4. Fill each tortilla with ½ cup of the turkey mixture, plus about 2 Tbsp diced avocado, 1 Tbsp yogurt, and 1 Tbsp pico de gallo.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Mexican/Southwestern
    Quick & Easy
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0.1g

    • Cholesterol
      60mg

      20%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      19g

    • Potassium
      460mg
      10%

    Ingredients

    olive oil
    2 tsp

    red onion (diced)
    1/2

    finely diced jalapeño pepper
    2 tbsp

    lean ground turkey
    16 oz

    garlic (minced)
    1 clove

    ground cumin
    1 tbsp

    chili powder
    1 tbsp

    smoked paprika
    1/2 tsp

    water
    2 tbsp

    6-inch corn tortillas
    6

    avocado (diced)
    1 large

    Plain Nonfat Greek yogurt
    6 tbsp

    no-salt-added pico de gallo
    6 tbsp

  • Cinnamon Flan

    Cinnamon Flan

    How to Make Cinnamon Flan

    You might be asking yourself, “How can it be possible to have a flan in a diabetes-friendly cookbook?” I have to tell you that this happens to be one of my favorite desserts in this book. The magic trick was not using condensed milk and using fat-free evaporated milk instead. Of course, a flan is not a flan without caramel. And for caramel you need real sugar. I used just enough caramel to make this dessert delicious but still guilt-free.


    10 min prep time


    5 hr cook time


    8servings


    1 wedge with 1/3 cup raspberries

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350ºF.
    2. Combine the sugar and water in a small heavy-bottomed saucepan. Bring to a boil over medium-high heat and cook, swirling the pan occasionally, until the caramel is lightly browned, about 12 minutes. Immediately pour the caramel into a 2-quart round baking dish, tilting the dish to evenly coat. Set aside until the caramel is cool and hardened, about 10 minutes.
    3. Meanwhile, combine the milk, evaporated milk, sugar substitute, cinnamon powder, and cinnamon sticks in a medium saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, for 6 minutes. Remove from the heat. Stir in the vanilla and let stand 15 minutes. Remove the cinnamon sticks.
    4. Beat the eggs in a medium bowl. Slowly whisk into the milk mixture until well blended. Pour into the baking dish.
    5. Place the baking dish with the flan mixture into a 9 × 13-inch roasting pan and fill the roasting pan with enough hot water to come one-third of the way up the sides of the baking dish. Bake until the custard is set but jiggles slightly in the center, 50–55 minutes.
    6. Transfer the pan to a rack; let cool 1 hour. Refrigerate until well chilled, about 3 hours or overnight. To unmold, run the tip of a small knife around the edge of the flan. Place a large flat plate on top of the flan and flip it over. Cut the flan into wedges and serve each wedge with 1/3 cup raspberries.
    Mexican/Southwestern
    Latin American
    Vegetarian
    Holidays & Entertaining
    Gluten-Free
    Dessert
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    Nutrition facts

    8 Servings



    • Serving Size

      1 wedge with 1/3 cup raspberries


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      120mg

      40%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        19g

    • Protein
      10g

    • Potassium
      360mg
      8%

    Ingredients

    sugar
    1/3 cup

    water
    1/4 cup

    skim milk
    2 cups

    evaporated skim milk
    1 (12 oz) can

    low-calorie sugar substitute
    3 tbsp

    ground cinnamon
    1/4 tsp

    cinnamon sticks (broken in half)
    2

    vanilla extract
    2 tsp

    raspberries
    2 2/3 cups

    large eggs
    5

  • Sancocho de la Costa

    Sancocho de la Costa

    How to Make Sancocho de la Costa

    Esta variación de sancocho utiliza pescado en vez de carne.


    15 min prep time


    45 min cook time


    8servings


    1 taza

    Print Recipe >

    Step-By-Step Instructions:

    1. Caliente el aceite en una cacerola grande y sofría 1/2 cebolla, ajo, pimiento, y 1 cucharada cilantro por 3–4 minutos. Añada el jugo de almejas y el agua y cocine hasta hervir.
    2. Agregue la yuca y la leche, tape y hierva suave- mente por 20 minutos.
    3. Añada las papas, zanahorias, plátano, pescado, y jugo de lima y caliente por 15 minutos. Añada las arvejas y col (repollo) y hierva suavemente por 5 minutos.
    4. Combine 1/2 cebolla y 1/2 taza cilantro en un envase pequeño. Adorne cada porción con 1 cda de esta mezcla.
    Latin American
    Mexican/Southwestern
    Seafood
    Recetas en español
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    Nutrition facts

    8 Servings



    • Serving Size

      1 taza


    • Amount per serving



      Calories





      205

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      14g

    Ingredients

    aceite oliva
    1 cda.

    cebolla (pelada y picada fina, dividida)
    1

    ajo (machacado)
    diente

    pimiento rojo (dulce o picoso) (en trozos pequeños)
    1/4 taza

    cilantro picado (dividido)
    1 cda más 1/2 taza

    jugo de almejas
    2 tazas

    agua
    4 tazas

    yuca (casava) (pelada y cortada en 4 pedazos)
    1 lbs

    leche sin grasa
    1 cda.

    papas medianas (peladas y cortada en trozos)
    2

    zanahorias medianas (cortadas en cuadritos)
    2

    plátano maduro (cortado en pedazos de 1 pulgada)
    1/2

    pescado de carne blanca firme (halibut, corvina, bacalao) (picado en pedazos pequeños)
    1/2 lbs

    pescado de carne blanca suave (lenguado) (picado en pedazos pequeños)
    1/2 lbs

    jugo fresco de lima (limón verde)
    1/2 cdta.

    arvejas (guisantes dulces) frescas o congeladas
    1/2 taza

    col (repollo), picada fina
    1/2 taza

    cebolla blanca, picada
    1/2 taza

  • Omelet de Verduras

    Omelet de Verduras

    How to Make Omelet de Verduras

    Agregar muchas verduras a su comida matutina los recarga de energía con excelentes nutrientes. Esta receta es una estupenda manera de empezar el día. No es necesario comprar el desayuno en la ventanilla de la pastelería o cafetería. El tiempo que nos toma ir al restaurante y esperar para pedir el desayuno en el drive-through lo podemos pasar preparando un desayuno saludable como este. ¡Que tengan un día maravilloso!

    To see this recipe in English, go here.


    10 min prep time


    15 min cook time


    4servings


    1/4 de tortilla

    Print Recipe >

    Step-By-Step Instructions:

    1. Calentar el horno a 350°F.
    2. En una vasija echar el cebollín, brócoli, tomate, espinaca, sal, ajo en polvo, orégano, pimienta y pimentón. Mezclar bien los ingredientes para asegurarse de que las especias cubran bien las verduras.
    3. Calentar a fuego medio una sartén antiadherente que se pueda meter al horno. Agregar los vegetales de la vasija y sofreír hasta que los ingredientes estén cocidos por dentro, aproximadamente 2 minutos.
    4. Echar la leche a la vasija con los huevos batidos y batir brevemente para incorporar. Agregar la mezcla de huevos a la sartén, y mezclar con un cucharón de madera o plástico. Asegurarse de que todos los ingredientes estén repartidos uniformemente.
    5. Colocar la sartén en la rejilla del medio del horno y hornear 10 minutos. Para verificar que la tortilla esté lista, insertar un palito de dientes en el medio; si sale limpio, la tortilla está cocida por dentro.
    6. Retirar del horno y enfriar en la estufa 1-2 minutos para que los huevos se cuajen más y no se desmoronen al servir. ¡A disfrutar!
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Recetas en español
    Latin American
    Mexican/Southwestern
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 de tortilla


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      9g

    • Potassium
      350mg
      7%

    Ingredients

    cebollines (green onion) (cortados en rodajas finas)
    2 tallos

    brócoli (en rodajas finas )
    1 taza

    roma (plum) tomatoes (lavados y cortados en cubos pequeños)
    1/2 taza

    espinaca (lavada y cortada en tiras delgadas)
    1 taza

    sal kosher
    1/2 cdta.

    ajo en polvo
    1 cdta.

    orégano seco
    1 cdta.

    pimienta negra gruesa
    1/4 cdta.

    pimentón español ahumado (paprika)
    1/2 cdta.

    huevos (batidos)
    4

    leche descremada
    1/2 taza

  • Green Chile Pork Pozole

    Green Chile Pork Pozole

    How to Make Green Chile Pork Pozole

    Swapping a leaner cut of pork in this classic Mexican stew is all it takes to make a diabetes-friendly Pozole. It cooks for a while on the stove, but the prep is quick and easy, so don’t let the cook time intimidate you! You will be rewarded with a hearty, flavorful stew what is well worth the wait. It’s even better the next so, this is great for meal-prepping and saving leftovers. 

     


    20 min prep time


    1 hr and 25 min cook time


    6servings


    1 1/3 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the pork, 4 cups of the water, the onion, cilantro sprigs, 3 of the garlic cloves, and the bay leaves in a Dutch oven; bring to a boil. Reduce the heat to medium low and simmer, covered, until the meat is fork-tender, about 40 minutes.
    2. Remove the Dutch oven from the heat. Transfer the pork to a cutting board and shred with two forks. Strain the cooking liquid from the Dutch oven and reserve 3 cups. Discard the rest.
    3. Place the tomatillos, chiles, remaining 1 cup of water, and remaining 3 garlic cloves in a small saucepan and bring to a boil. Reduce the heat to medium low and simmer until the tomatillos are tender, about 15 minutes. Let cool for 10 minutes.
    4. Transfer the tomatillo mixture and chopped cilantro to a food processor and pulse until smooth. Transfer to the Dutch oven. Add the shredded pork, the reserved 3 cups of cooking liquid, hominy, and salt and bring to a boil. Reduce the heat to medium low and simmer, covered, stirring occasionally, until the flavors are blended, about 20 minutes.
    5. Ladle the soup into 6 bowls. Top each bowl with a few radish slices and a lime wedge.
    CKD Dialysis
    Kidney-Friendly
    Latin American
    Mexican/Southwestern
    Dinner
    Gluten-Free
    Lunch
    Main Dish
    Soup
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/3 cups


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      360mg

      16%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      21g

    • Potassium
      520mg
      11%

    Ingredients

    pork tenderloin (trimmed and cut into 4 pieces)
    1 1/4 lbs

    water (divided)
    5 cup

    onion(s) (quartered)
    1

    fresh cilantro
    6 sprigs

    garlic (halved, divided use)
    6 clove

    bay leaves
    2

    tomatillos (husked, rinsed, and quartered )
    1 lb (about 6)

    serrano chiles (coarsely chopped)
    3

    chopped fresh cilantro
    1 cup

    white hominy (rinsed and drained)
    2 (15 oz) cans

    salt
    1/2 tsp

    radishes (sliced)
    1

    lime (cut into 6 wedges)
    1

  • Chipotle BBQ Pork Folded Tacos

    Chipotle BBQ Pork Folded Tacos

    How to Make Chipotle BBQ Pork Folded Tacos

    Looking for an easy meal that’s a prep-it and forget-about-it special? This amazing taco recipe from Kelley Coffeen, author of the cookbook Tex-Mex Diabetic Cooking, lets your slow-cooker do all the work! (Though if you’re home all day, be prepared for the appetizing smell of slow-cooked pork to fill your house—hunger may be a side-effect.) Finished off in a simmering BBQ and chipotle blend, the final shredded pork is a juicy filling for a healthier version of southwestern tacos.


    20 min prep time


    6 hr cook time


    16servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine the garlic, barbecue sauce, and chipotles. Blend well, then set aside in the refrigerator.
    2. Place the pork in a 3- to 6-quart slow cooker. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
    3. Transfer the cooked pork to a cutting board. Shred the pork with two forks, discarding the excess fat. Return the pork to the slow cooker. Sprinkle the paprika over the shredded pork, then add the barbecue mixture. Cover and cook on low for 1 hour. Skim off any excess fat.
    4. To build the tacos, place a heaping spoonful of pork (about 1/4 cup) on a warmed tortilla. Top with cabbage and onions, and serve. Place any leftover pork in an airtight container and store in the refrigerator for up to 3 days.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Latin American
    Slow Cooker
    Sandwiches
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    16 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.9g

        10%

    • Cholesterol
      30mg

      10%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        3g

    • Protein
      15g

    • Potassium
      230mg
      5%

    Ingredients

    garlic (minced)
    2 clove

    reduced-sugar barbecue sauce
    1 cup

    chipotle chili peppers in adobo sauce (pureed )
    4

    pork shoulder (trimmed)
    2 lbs

    smoked paprika
    1 1/2 tsp

    low-carb whole-wheat tortillas
    16

    shredded cabbage
    2 cup

    diced onion (about 2 medium onions)
    1 1/2 cup