This is a twist on classic nachos, it has an Asian flavour lift with wasabi and Chinese five-spice powder. Pork is an excellent source of zinc! One serving of this Asian Pork Nachos provides about 25% of the RDI of zinc for women and 15% of the RDI of zinc for men.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: Fairly Easy
Serves: 4 (as a light meal)
Ingredients:
- 10 white corn tortillas
- 150g shredded pork loin (can substitute chicken breast)
- 2 teaspoon salt-reduced soy sauce
- ½ teaspoon Chinese five-spice
- 1 cup grated reduced-fat cheese
- 2 cups raw coleslaw mix (no dressing)
- 2 green shallots, chopped
- ¼ cup chopped coriander
Wasabi Cream:
- 2 tablespoon extra light sour cream
- 2 tablespoon fat-free Greek-style natural yoghurt
- ½ teaspoon wasabi paste
Method:
- Preheat oven to 200°C
- Spray a fry pan with a cooking spray and heat over a medium heat
- Add the pork to the pan and cook for 8-10 minutes, turning occasionally
- Remove from the pan and shred with a fork
- Cut each tortilla into six wedges, place evenly on baking trays and spray with cooking oil
- Bake tortillas for 8 minutes or until golden
- In a medium bowl mix the pork, soy sauce and five spice
- Whisk the wasabi cream ingredients in a small bowl
- In a baking tray place the golden tortillas, top with pork and grated cheese, bake for 5 minutes or until cheese has melted
- Top with coleslaw, shallots and coriander. Drizzle with wasabi cream
Nutrition Info:
Per Serve: 1380kJ, protein 25g, total fat 10g (sat. fat 5g), carbs 32g, fibre 5g, sodium 439mg, carb exchanges 2
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