Sea salt and fresh cracked pepper to tasteI did 1/2 tsp of each
Pico de Gallo:
2large ripe tomatoesdiced and seeded
½sweet yellow onion or red oniondiced
½cupfresh cilantrochopped
½jalapenoseeded and chopped (more if you want spicier)
1cloveof garlicminced
Juice of 1 lime
Sea salt and fresh cracked pepper to taste
Other Ingredients:
1tspolive oil
Corn tortillas
Fresh guacamole
Cotija cheesegrated
Black beans
Lime wedges
Instructions
Make the dry rub by combining 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.
Make the pico de gallo by combining the tomatoes, onion, jalapeno, cilantro, and garlic. in a bowl. Add lime juice, salt, and pepper, to taste. Stir gently until mixed thoroughly; set aside to allow flavors time to mingle.
Cook the pork by heating the 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 the pork is cooked through. Set aside.
Meanwhile, cook the black beans (rinsed and drained) in a small saucepan over medium low heat, season with a touch of garlic powder, salt, and pepper to taste, and cook until warm, stirring occasionally.
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.