Good afternoon! Looking back over my recent posts today, I realized it’s been a while since I’ve posted any sort of main dish. So today that’s what I’m going to do 🙂
I LOVE Mexican food. Actually, I love just about any Latin type food. In south Florida where I grew up, we have a large population of Mexicans, Puerto Ricans, Cubans, and the like, so that’s the kind of ethnic food I ate a lot of. And generally, the more cheese, sour cream, and guacamole piled on, the better (I realize that’s not totally “authentic”). It’s nice to have something a bit lighter once in a while, though, and this recipe for pork tacos from Cooking Light is perfect. They’re quick and easy to make too, so you don’t have to slave over a hot stove for more than just a few minutes. Perfect summer food, in my opinion!
Also, for any of you who may be interested, tomorrow I’ll be making a post of Jay and I’s little outing to the Royal Alberta Museum last Saturday. I just have a cheap digital camera, but I take it with me everywhere, and I took lots of pictures at the museum. So I thought y’all might like to see (I’m sure I can’t be the only person who loves looking at other people’s pictures).
Have a great day!
Lime-Cilantro Pork Tacos
- 1 lb pork tenderloin, cut into thin strips (I use cheaper pork loin)
- 1 1/2 cups thinly sliced onion
- 1 jalapeno pepper, seeded and minced
- 1/2 cup chicken broth
- 1/2 cup chopped plum tomato
- 3 Tb chopped cilantro
- 2 1/2 Tb fresh lime juice
- 8 (6 inch) flour tortillas
Season the pork with salt and pepper. I actually used Goya brand Adobo All-Purpose Seasoning because I love that stuff, but it’s up to you. Add a little olive oil to a large skillet, then add the pork. Cook over medium-high heat until the pork is browned. Remove to a platter.
Add a little more olive oil to the skillet, then add the onions and jalapeno. Cook until the onion is tender. Add the broth. Simmer for 1 minute. Add the chopped tomato, and simmer for 2 minutes.
Return the pork and any juices to the pan. Stir in cilantro and lime juice. Cook just until pork is heated through again. Serve in tortillas.