15 Ingredients
  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups (1 pint) refrigerated prepared pico de gallo
  • 1 to 2 tablespoons minced chipotle peppers in adobo sauce (about half chipotle peppers and half adobo sauce), optional
  • 1 to 2 tablespoons minced chipotle peppers in adobo sauce (about half chipotle peppers and half adobo sauce), optional
  • 1/2 cup chicken broth
  • 1 pork tenderloin (about 1 1/4 pounds), cut into 4 pieces
  • Kosher salt and freshly ground black pepper
  • 8 tostada shells, warmed if desired
  • 2 cups shredded romaine lettuce
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)
  • 1/2 cup Mexican crema or sour cream
  • 3 small radishes, thinly sliced
  • Lime wedges, for serving
Nutrition
269
13% daily value
8 servings
                                       
                                           
     

Fat

22% 14

Saturated

31% 6

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

6% 17

Carbs (net)

- 16

Fiber

5% 1

Sugars

- 5

Sugars, added

- 0

Protein

38% 19

Cholesterol

21% 64

Sodium

24% 568

Calcium

15% 146

Magnesium

9% 38

Potassium

9% 404

Iron

7% 1

Zinc

18% 2

Phosphorus

40% 281

Vitamin A

14% 124

Vitamin C

7% 7

Thiamin (B1)

61% 1

Riboflavin (B2)

27% 0

Niacin (B3)

31% 5

Vitamin B6

48% 1

Folate equivalent (total)

6% 23

Folate (food)

- 23

Folic acid

- 0

Vitamin B12

21% 1

Vitamin D

2% 0

Vitamin E

5% 1

Vitamin K

12% 14

Sugar alcohols

- 0

Water

- 162
Comments
 
×