Friday, May 13, 2005

Pork Tacos with Corn-Jicama Salsa and Guacamole

Pork Tacos with Corn-Jicama Salsa and Guacamole (Adapted from CL)

For the salsa

1/2 cup fresh corn kernels
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

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
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.

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