14 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
  • 1/2 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
386
19% daily value
8 servings
                                       
                                           
     

Fat

31% 20

Saturated

40% 8

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 4

Carbs

11% 33

Carbs (net)

- 30

Fiber

11% 3

Sugars

- 5

Sugars, added

- 0

Protein

41% 21

Cholesterol

21% 64

Sodium

29% 693

Calcium

16% 165

Magnesium

14% 56

Potassium

13% 456

Iron

9% 2

Zinc

15% 2

Phosphorus

47% 331

Vitamin A

12% 105

Vitamin C

7% 4

Thiamin (B1)

55% 1

Riboflavin (B2)

22% 0

Niacin (B3)

27% 5

Vitamin B6

35% 1

Folate equivalent (total)

6% 22

Folate (food)

- 22

Folic acid

- 0

Vitamin B12

8% 1

Vitamin D

0% 0

Vitamin E

3% 1

Vitamin K

17% 14
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