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In a small bowl combine paprika, black pepper, and 1/4 teaspoon salt. Sprinkle rub evenly over all sides of the pork; press in with your fingers.
Coat a grill pan with cooking spray. Heat over medium-high heat. Add pork to hot skillet; cook about 8 minutes or until barely pink in center, turning once halfway through cooking. Transfer pork to a cutting board; thinly slice.
Coat green onions with cooking spray; cook on grill pan about 2 minutes or until beginning to lightly brown, turning once halfway through cooking. Transfer green onions to a clean cutting board; when cool enough to handle, cut into 1-inch pieces. Working in batches, cook tortillas on grill pan about 2 minutes or until beginning to lightly brown, turning once halfway through cooking.
In a small bowl whisk together sour cream, cilantro, lime juice, water, garlic and 1/4 teaspoon salt.
To serve, divide romaine and tomatoes among tortillas, placing romaine and tomatoes in the center of each tortilla. Top with sauce, green onions and pork. Squeeze cut-up lime over all. Serve open-face with a knife and fork or fold edges over as you would a taco.