Monday, June 30, 2008

Pork Tacos with Corn-Jicama Salsa

This recipe is from Cooking Light and WOW I think that this recipe alone may have just convinced me to subscribe! VERY yummy! A bit more labor intense than I had realized it would be... but I would make this again (just on a weekend!)

The leftovers heated and paired with a fried egg made for a great breakfast taco too!

For the salsa
1/2 cup fresh corn kernels (too early for fresh, I just used canned)

1/2 cup finely diced peeled jicama
1/2 cup canned black beans, rinsed and drained

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice

1/4 teaspoon cumin

1/4 teaspoon salt

For the guacamole

1 cup cubed avocado

1 1/2 tablespoons fresh lime juice

1/4 teaspoon salt

1/4 cup finely chopped seeded tomato (I didnt bother with seeding)

I also used Cilantro because, well, I love the stuff and guac isnt gauc for me without it!!

For the tacos

2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon cumin
1/4 teaspoon salt

16 ounces trimmed pork tenderloin, cut into 2 x 1/8" strips (THIS was the labor intense part... note to self, let meat from the fridge sit out for a couple minutes so your hands dont freeze off from frostbite!!!)

2 teaspoons canola oil

8 6" white corn tortillas

To prepare the salsa

In a small bowl, toss together corn, jicama, black beans, cilantro, juice, cumin and salt. Cover and place in the refrigerator to chill.

To prepare the guacamole

In a small bowl, add avocado, juice and salt - mash with a fork until well combined. Stir in tomato, lay a sheet of plastic wrap directly on top of the mixture and set aside.

To prepare the tacos

In a shallow dish, stir together chili powder, oregano, cumin and salt. Add pork strips and toss well to coat.In a large skillet, heat oil over medium-high. Add pork - sauté until done, turning occasionally, about 4 minutes. Transfer pork to a plate and cover to keep warm.Use a paper towel to carefully wipe the pan clean. Add 2 tortillas to pan and briefly cook until the tortillas soften, about 30 seconds on each side. Remove from pan and wrap in a moist towel to keep warm - repeat procedure with remaining tortillas. If needed, you can coat the pan with nonstick spray during this process.

To assemble the tacos

Spread about 1 1/2 tablespoons guacamole onto each tortilla - top each with roughly 1/4 cup pork and about 2 tablespoons salsa. Fold tortillas in half to serve.

Makes 4 servings.

This is a photo from leftovers turned breakfast - VERY yummy!

1 comment:

That Girl said...

I am totally craving tacos right now!