Categories: Asian

Ingredients

• 12 (6 inch) extra-thin corn tortillas, such as Mission® brand
• Nonstick cooking spray
• 6 ounces shredded cooked pork loin or chicken breast
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon Chinese five-spice powder
• 2 tablespoons light sour cream
• 2 tablespoons plain fat-free Greek yogurt
• 2 teaspoons water
• 1/2 teaspoon prepared wasabi paste
• 1 cup shredded reduced-fat Cheddar cheese
• 2 cups shredded cabbage with carrot (coleslaw mix)
• 1/4 cup sliced green onions
• 1/4 cup snipped fresh cilantro

Directions

1. Preheat oven to 425°F. Cut each tortilla into six wedges. Arrange wedges, one-third at a time, in a 15×10-inch baking pan; lightly coat with cooking spray. Bake 8 minutes or until light brown and crisp.

2. In a medium bowl combine shredded meat, soy sauce, and five-spice powder. For wasabi cream, in a small bowl combine sour cream, yogurt, the water, and wasabi paste.

3. Spread all of the tortilla wedges in baking pan. Top with meat mixture and sprinkle with cheese. Bake 5 minutes or until cheese is melted.

4. To serve, top nachos with coleslaw mix, green onions, and cilantro. Drizzle with wasabi cream.

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