Pork Tacos

• portioner: 6 servings
• aktiv tid: 25 minutes
• total tid: 50 minutes

Ingredienser

1 1/2 lbs. pork tenderloin (cut into 1/4-inch cubes)

1 TBS EACH chili powder, ancho chili powder

1 1/4 teaspoon salt

1 tsp EACH garlic powder, ground cumin, brown sugar

1/2 tsp EACH dried oregano, smoked paprika, onion powder, ground coriander

1/4 teaspoon pepper

1/4-1/2 teaspoon cayenne pepper (optional for more heat)

2 tablespoons olive oil

3 tablespoons mild chopped green chiles (half of a 4 oz. can)

1 tablespoon apple cider vinegar

1 tablespoon lime juice

1 avocado

1/2 cup sour cream or Greek yogurt

2 tablespoons mayonnaise

1 tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1 Recipe Corn Salsa

10 corn or flour tortillas, 6-inch (I love La Tortilla Factory)

lime juice

hot sauce

crumbled cotija

Vejledning

Avocado Crema: Add all of the Avocado Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 6 hours ahead of time and refrigerate in an airtight container.

Corn Salsa: Prepare Corn Salsa anytime before making pork and store in the refrigerator.

Pork: While the pork is still on the cutting board, pat it dry then sprinkle it with all of the seasonings. Toss until evenly coated.

Heat oil in a large cast iron skillet over medium high heat. Add the pork in a single layer and let brown for 1-2 minutes then continue to cook and stir just until cooked through (don’t overcook, 145-155 degrees F). When almost cooked through, stir in green chiles, lime juice and vinegar. Taste and season with additional salt or cayenne pepper to taste.

To serve: Top tortillas with pork, Corn Salsa, Avocado Crema, freshly squeezed lime juice, hot sauce to taste and optional Cotija.