Asian Pork Nachos with Wasabi Cream

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:

1. Preheat oven to 200°C
2. Spray a frypan with a cooking spray and heat over a medium heat
3. Add the pork to the pan and cook for 8-10 minutes, turning occasionally
4. Remove from the pan and shred with a fork
5. Cut each tortilla into six wedges, place evenly on baking trays and spray with cooking oil
6. Bake tortillas for 8 minutes or until golden
7. In a medium bowl mix the pork, soy sauce and five-spice
8. Whisk the wasabi cream ingredients in a small bowl
9. In a baking tray place the golden tortillas, top with pork and grated cheese, bake for 5 minutes or until cheese has melted
10. 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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