Avocado & Pork Tacos and Spinach Rice with Okra

Our local grocery store had cans of Tomatoes, Okra, and Corn on sale.  I love okra.  I love tomatoes.  I love corn.  Hmmmm, all together?  Spanish Rice with Okra takes this fun combination and adds fresh spinach and instant brown rice to make a delicious super simple side dish.  


To pair with the super simple side dish, check out Avocado and Pork Tacos.  This super simple main dish can be made in minutes and is packed with healthy protein (Greek yogurt and lean pork), monounsaturaed fats, and fiber (avocado).   

Avocado and Pork Tacos

Serves 4

1/2 cup plain Greek yogurt (I use Fage)
1 1/2 teaspoons salsa seasoning, divided
1/2 avocado, coarsely chopped
4 boneless pork chops
2 teaspoons canola oil
2 (10-inch) flour tortillas, warmed
1/2 cup thinly sliced onion
1 cup shredded Mexican-style cheese

In a small bowl, combine yogurt and 1 teaspoon salsa seasoning.  Stir in avocado.  

Sprinkle pork with remaining 1/2 teaspoon salsa seasoning. Heat oil in large nonstick skillet over medium-high heat until hot. Cook pork 4 to 5 minutes or until browned and pale pink in center, turning once. Remove pork, let rest.  

Cut pork into slices.  Spread avocado mixture on tortillas.  Top with pork, onion, and cheese.  Fold in half; serve topped with sour cream mixture and remaining avocado mixture.




Spinach Rice with Okra
Serves 4


1 (14.5 ounce) can Tomatoes, Okra and Corn, undrained (I used Margaret Holmes brand)
1 cup instant brown rice
2 cups fresh baby spinach


Prepare rice according to package directions.  Meanwhile, heat a nonstick skillet over medium-high heat.  Add canned vegetables.  Heat until boiling.  Stir in spinach and simmer until the spinach is wilted.  Ad cooked brown rice.  Stir to combine and serve.