CINNAMON CHILI PORK LETTUCE WRAPS WITH APPLE CORN SALSA

A better choice for taco night this week, these Cinnamon Chili Pork Lettuce Wraps with Apple Corn Salsa, Pickled Onions, and Avocado are enthusiastic about flavor!

This weekend was a doozie. It was Winter Weekend. The yearly retreat for our center school youth gathering to a camp in PA. For the overwhelming majority of the children, it’s the initial time truly disappearing without their folks. That equivalents keeping awake until late, eating such a large number of caffeinated beverages and heaps of low-quality food, and obviously… remaining in a lodge with center school young men that don’t really want to shower as frequently as they ought to. I stifled on a super durable haze of Ax that was in the air consistently.

Obviously, it’s a phenomenal chance for our center school kids. No PDAs are permitted, so the main association they can depend on is genuine eye-to-eye contact. They bond over a bunch of games during spare energy and adoring together during our enormous meetings. Furthermore, something truly cool. During our last little gathering meeting, we had each quality each in turn and the gathering shared empowering words about one another.

Obviously, camp food is not exactly… indeed, great. What’s more, it’s most certainly not great for you. What’s more, in the event that there is one thing I really want at the present moment, it’s eating better. Better, however, necessities to in any case have those enormous flavors I pine for. I depend on a couple of things while attempting to shed pounds… heaps of flavors, avocado, and fixings. These Cinnamon Chili Pork Lettuce Wraps with Apple Corn Salsa, Pickled Onions, and Avocado has each of the three

I love my tacos.  And my healthier replacement for taco night is always lettuce wraps.  You can fill ’em, roll ’em, and devour ’em sans guilt of all those tortillas.

I love the gentle heat of the cinnamon chili pork.  I personally use ancho chili powder, since it is pretty mild on heat but big on earthy, smoky flavors.  The apple corn salsa and pickled onions bring a ton of fresh, bright, acidic flavor with a little sweet edge to the party.  And of course, avocado is avocado.  Glorious in every single way 🙂

This, my friends, is my kind of healthy eating.  And I’m happy to say… it’s working.  So far I’m two weeks into my operation #stopbeingafatty.  Goodbye, 14 pounds.  I have a ways to go still, but at least now I’m headed in the right direction 🙂

Ingredients

  • 1 1/4 pounds of ground pork
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ancho chili powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup water
  • Kosher salt
  • Freshly ground pepper
  • 2 heads Bibb or Boston lettuce, leaves separated
  • 1 avocado, chopped
  • Apple Corn Salsa (recipe below)
  • Pickled Onions (recipe below)

Apple Corn Salsa

  • 1 large Honeycrisp apple, finely chopped
  • 1/2 cup frozen corn kernels, thawed
  • 1 jalapeno, minced
  • 1 bunch of scallions, chopped
  • 1 lime, juiced
  • 1 tablespoon light brown sugar
  • Cilantro, finely chopped, to taste
  • Kosher salt

Pickled Onions

  • 1 medium red onion, thinly sliced
  • 1 cup of warm water
  • 1/2 cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon Kosher salt

Instructions

  1. Heat olive oil in a medium skillet over medium-high heat. Add ground pork and cook, stirring occasionally and using a spoon to break the meat into crumbles, until cooked through and browned. Season generously with Kosher salt and freshly ground pepper. Add ancho chili powder, cinnamon, garlic powder, onion powder, and water. Stir to combine, scraping up any flavorful browned bits stuck to the bottom of the pan, and let cook until sauce thickens to coat the pork. Remove from heat and transfer to a serving bowl.
  2. Top lettuce leaves with a spoonful of cinnamon chili pork and apple corn salsa, a few pieces of chopped avocado and pickled onions, and if desired, a drizzle of sriracha or other hot sauce. Serve immediately.

Apple Corn Salsa

  1. Combine apple, corn, jalapeno, and scallions in a small bowl. Add juice from 1/2 lime and brown sugar. Season with Kosher salt. Let sit for at least 15 minutes to allow flavors to meld, although it can be made up to a day ahead and refrigerated. Taste and add more lime juice, if desired. Stir in the desired amount of cilantro before serving.

Pickled Onions

  1. Combine warm water, vinegar, sugar, and salt in a medium bowl. Whisk together until sugar and salt are fully dissolved. Place onion in a jar or bowl. Pour vinegar mixture over onions and let sit at room temperature for at least 1 hour. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator. Use leftover pickled onions to top tacos, nachos, sandwiches, salads, and more!

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