Thick and tangy Mexican crema cools down these tacos. If you can’t find crema, substitute sour cream with a splash of lime juice. Recipe serves 4.
What you’ll need:
- 1 (1-pound) pork tenderloin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 2 tablespoons mojo marinade (such as Goya)
- 1/2 cup white wine vinegar
- 3 tablespoons water
- 1 1/2 tablespoons sugar
- 1 cup thinly sliced red onion
- 8 (6-inch) corn tortillas
- 1 jalapeno pepper, cut into 16 slices
- 1 rip avocado, cut into 16 slices
- 1/4 cup Mexican crema
What you’ll do:
- Preheat oven to 425 degrees.
- Sprinkle the pork with salt and pepper.
- Heat a large ovenproof skillet over medium-high heat.
- Add the oil to pan and swirl to coat.
- Add the pork.
- Cook 5 minutes, turning to brown all sides.
- Place pan in the oven.
- Bake for 8 minutes; let stand for 5 minutes.
- Cut into 16 slices.
- Combine the pork and the mojo marinade in a medium bowl; toss to coat.
- Combine the vinegar, 3 tablespoons of water and sugar in a small saucepan; bring to boil.
- Remove from heat and add onion slices. Let stand for 10 minutes, then drain.
- Working with 1 tortilla at a time, toast in a pan until warmed and tender.
- Arrange two pork slices in the center of each tortilla. Top with 2 tablespoons onion, 2 jalapeno slices, 2 avocado wedges and 1/2 teaspoon crema.
Recipe and image from Cooking Light.
So what are you waiting for…Get dinner on the table!