PORK TACOS
These Pork Tacos are a quick and easy explosion of flavor and texture in every bite - no marinade required! They are loaded with spice rubbed pork, sweet crunchy Corn Salsa and creamy Avocado Crema. The pork is seasoned while on the cutting board, cooked for just a few minutes in a skillet, then piled in tortillas with all your favorite toppings! Prepare yourself for healthy, restaurant delicious Mexican Pork Tacos in the comfort of your own home!
Provided by Jen
Categories Main Course
Time 50m
Number Of Ingredients 23
Steps:
- 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.
PORK TENDERLOIN TACOS
Pork Tenderloin Tacos: We flavor lean pork tenderloin in an easy soy sauce and lime marinade, crisp it up in a cast-iron skillet and then nestle it into charred corn tortillas with an easy corn salsa and zippy lime crema. Healthy, easy and so satisfying.
Provided by Nicole
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Don't prep any of the ingredients until you marinate the pork.
- Using a sharp knife, cut pork tenderloin into ¼-inch slices. Cut slices into 1/8-1/4-inch strips.
- Add soy sauce, 2 tablespoons lime juice, honey, chili powder, garlic powder, and cumin to a large bowl. Whisk to combine. Add sliced pork. Use tongs to toss the pork in the marinade.
- Prep and chop the ingredients.
- Add corn, red pepper, jalapeno, one garlic clove, cilantro, 1 tablespoon lime juice, and ¼ teaspoon salt to a medium bowl. Toss to combine. Season to taste with salt and pepper.
- After assembling salsa, give the pork a stir.
- Add Greek yogurt, chipotle in adobo, remaining 2 teaspoons lime juice, remaining garlic clove, and remaining ¼ teaspoon salt to a small bowl. Stir to combine. Season to taste with salt and pepper.
- If the pork hasn't marinated for at least 15 minutes, let it marinate until you reach 15 minutes. You can also marinate the pork tenderloin up to three days in advance in the refrigerator.
- Drain the marinade from the pork and discard. Pat the pork dry with paper towels. This will help to sear the pork versus steam it.
- Heat a large cast iron skillet to medium-high heat. Once the skillet is very hot, add ¾ tablespoon of the oil, about 2 teaspoons to the skillet. Swirl to coat. Add half of the pork tenderloin. Make sure the pork is evenly spread out on the pan. Don't move it so it can sear properly. Cook for 2-3 minutes, flip and sear on the other side for another 1-2 minutes. Pork tenderloin cooks very quickly. Remove from the pan and repeat with remaining half of the pork.
- While the pork cooks, place corn tortillas in a kitchen towel. Heat for 35 seconds until warm and pliable. You can also char them over a gas stove flame.
- To assemble. Transfer pork to tortilla. Dollop with yogurt. Cover with corn salsa. Squeeze extra lime juice on top if desired.
Nutrition Facts : ServingSize 1 taco, Calories 114 kcal, Carbohydrate 8 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 30 mg, Sodium 673 mg, Fiber 1 g, Sugar 3 g
CORN CHIMICHURRI PORK TACOS RECIPE
Get your noms on this Taco Tuesday with this one skillet Corn Chimichurri Pork Tacos Recipe! With a spicy corn and cilantro chimichurri, and juicy ground pork with poblano peppers topped with cool lime crema, these tacos pack an enormous amount of flavor in each and every tortilla.
Provided by Karly Gomez
Categories Dinner
Time 30m
Number Of Ingredients 28
Steps:
- In a large skillet over medium-high heat, add the fresh corn kernels and cook until charred, around 5 minutes. Remove from pan and place in a large bowl. Add remaining chimichurri ingredients and toss gently to combine. Set aside.
- In a small bowl, whisk together the sour cream, lime zest, lime juice, salt and pepper. Add water, 1 teaspoon at a time, until crema reaches a drizzling consistency. Set aside.
- In same skillet the corn was cooked in, add 1/2 tablespoon olive oil and heat to medium-high. When olive oil is shimmering, add the poblano pepper and cook until slightly tender, around 3 minutes. Add the shallot and continue to cook for another 2-3 minutes, or until softened and lightly browned. Season with salt and pepper, then remove from pan and set aside.
- Heat another 1/2 tablespoon of olive in the pan, then add the pork and cook, breaking the meat up as it cooks, until no longer pink, around 5 minutes. Add garlic and cook for 1 minute, then season with salt and pepper. Stir in the cooked poblano peppers and shallot, then add the tomato paste, stock concentrate, cumin, and water. Stir to combine and allow to thicken for 2-3 minutes. Adjust seasoning as desired.
- Scoop pork mixture into warmed tortillas, then top with corn chimichurri. Drizzle with lime crema and sprinkle with cotija and enjoy!
Nutrition Facts : Calories 369 kcal, Carbohydrate 26 g, Protein 16 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 51 mg, Sodium 450 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
LIME-CILANTRO PORK TACOS
Make and share this Lime-Cilantro Pork Tacos recipe from Food.com.
Provided by LMillerRN
Categories Pork
Time 35m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan.
- Add pork, and saute 4 minutes or until browned Remove pork from pan; place in a bowl. Add onion and jalapeno to pan. Add broth; reduce heat, and simmer for 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
- Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork in done.
- Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.
Nutrition Facts : Calories 449.9, Fat 12.9, SaturatedFat 3.3, Cholesterol 73.8, Sodium 742.8, Carbohydrate 50.7, Fiber 4.1, Sugar 5, Protein 31.4
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