Diabetes Forecast

Pork Tostadas

Per Serving

Pork Tostadas

Makes: 4 servings
Serving Size: 1 tostada
Calories 245
Fat 9 g
Saturated Fat 1.9 g
Trans Fat 0 g
Carbohydrate 18 g
Fiber 3 g
Sugars 5 g
Cholesterol 60 mg
Sodium 500 mg
Potassium 750 mg
Protein 25 g
Phosphorus 295 mg
Choices: Starch 0.5, Vegetable 2, Lean Meat 3, Fat 0.5
  • Makes: 4 servings
  • Serving Size: 1 tostada
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes


1/2 recipe of cooked Roast Pork Tenderloin (about 1 lb.)*
1 Tbsp. olive oil, divided use
1 med. onion, chopped
2 garlic cloves, finely minced
Juice of 1/2 large lime
1 cup prepared hot or mild salsa
4 small corn tortillas (4-inch diameter)
1 cup shredded romaine lettuce
1 small tomato, finely diced
1/4 cup fat-free sour cream or plain, nonfat Greek yogurt
Lime wedges


  1. Cut the pork tenderloin crosswise into 4 pieces. Use two forks to shred each piece, or cut the pork into small cubes; set aside. Line a baking sheet or broiler pan with foil; set aside.
  2. In a medium skillet, heat 2 tsp. of the olive oil over medium heat. Add the onion and sauté for 6 minutes until lightly browned. Add the garlic and sauté for 1 minute. Add the lime juice and salsa, and bring to boiling. Reduce the heat to low and simmer for 10  minutes. Add the shredded, cooked pork and simmer for 5 to 6 minutes, until the pork is heated through.
  3. Heat the oven to broil. Place the corn tortillas in a single layer on the prepared baking sheet. Brush one side of each tortilla with the remaining 1 tsp. of olive oil. Broil the tortillas about 7 inches from the heat source until they are browned and puffed; watch carefully so that they do not burn. Remove the tortillas from the broiler. The tortillas will deflate and will leave a slight shell shape.
  4. Divide the pork mixture among the tortillas. Top each tortilla with lettuce, tomato, and 1 Tbsp. of sour cream. Serve with lime wedges.

* Cooked roast pork tenderloin


Recipe Finder

Show me recipes in: