We love Mexican food, especially tacos. I had ripe avocados to use up and a pork tenderloin in the fridge, so I decided tacos would be a great dinner. I made fresh guacamole (see link to recipe below) and pico de gallo and then I diced up the tenderloin and marinated it in a dry rub for a few hours. The tacos were so good that I had to control myself and eat only two (I could have had four). I loved the spicy pork with the creamy guacamole and the pico de gallo was tangy with a bit of heat. It was a nice dinner that we all enjoyed- my kids ate every last bite.
- 1 pork tenderloin, diced into bite size chunks
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Sea salt and fresh cracked pepper to taste (I did 1/2 tsp of each)
Combine all ingredients in a large zip lock bag and mix until all the diced pork is equally covered in the dry rub. Marinate in the refrigerator for at least 2 hours.
Pico de Gallo:
- 2 large ripe tomatoes, diced and seeded
- 1/2 sweet yellow onion or red onion, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 jalapeno, seeded and chopped (more if you want spicier)
- 1 clove of garlic, minced
- Juice of 1 lime
- Sea salt and fresh cracked pepper to taste
Dice tomatoes and remove as many seeds as possible. Dice onion and jalapeno, chop cilantro and mince garlic. Combine ingredients in a bowl and add lime juice, salt and pepper. Stir gently until mixed thoroughly.
- 1 tsp olive oil
- Corn tortillas
- Fresh guacamole
- Cotija cheese, grated
- Black beans
- Lime wedges
Heat olive oil in a large skillet over medium high heat. Once the pan is really hot add the pork and cook for 5-7 minutes or until pork is cooked through. Set aside.
Place the black beans (rinsed and drained) in a pan, season with a touch of garlic powder, salt and pepper to taste and cook over medium low heat until warm.
Cook the tortillas in a dry skillet over medium heat for 45 – 60 seconds on each side or until soft and pliable. Build tacos with pork, black beans, cotija cheese, pico de gallo and guacamole. Don’t forget a squeeze of fresh lime juice right before you eat it. Enjoy.
Thanks for the great plates Brooks!