This simple pork taco recipe highlights traditional Mexican ingredients like cilantro, lime, and chipotle chiles. Cook the corn tortillas over an open gas flame or in a grill pan for chargilled flavor.
1 (1-pound) pork tenderloin, trimmed
1 1/2 teaspoons finely grated lime rind
1 tablespoon fresh lime juice
2 teaspoons minced fresh oregano
1 teaspoon brown sugar
2 teaspoons chopped chipotle chile in adobo sauce
2 teaspoons bottled minced garlic
1/4 teaspoon salt
1 cup thinly sliced shallots
2 teaspoons olive oil
8 (6-inch) corn tortillas
1/4 cup reduced-fat sour cream
Chopped cilantro (optional)
How to Make It
Place pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Remove plastic wrap. Cut pork into thin strips. Combine pork, lime rind, and next 6 ingredients (through salt).
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots to pan; sauté for 4 minutes or until tender. Place shallots in a large bowl. Add oil to pan. Add pork; sauté for 3 minutes or until no longer pink. Add pork to shallots.
Warm tortillas according to the package directions. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with 1 1/2 teaspoons sour cream and cilantro. Fold in half.
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Sorry, Completely blahh tacos!!!!
I agree with other reviewer, Stacey4808........... way too much prep for what you end up with..........pork & shallots on a tortilla!!
I wish I had taken the whole pork loin marinated it with lime juice and seasoning then cooked on the grill, rested, sliced thin and piled on tortillas with fresh lettuce, cheese and pico de gayo, topped with guacamole and/or sour cream. As that is how I usually make them, my husband, friends and I find that is a pork taco worth the effort!!!
I make both fresh but If you buy the pico and guacamole ready made it would cut prep to the bone as well.
Delicious . . . everyone loved it! The only thing I did differently was used leftover lemon marinaded pork tenderloin. Sliced is very thin, added the sauce and allowed marinade for an hour. Added the pork mixture to sauted shallots simmered for a a few minutes.
I took my tenderloin and put it in the slow-cooker with the marinade and a little bit of water and let it cook on low all day. A couple of hours before we were going to eat I drained it, shredded it, and added the scallions. I also added some taco sauce and cumin, for additional moisture and seasoning, and let it continue to cook on low until we were ready to eat. Then I sprinkled on the cilantro. In the end they were pretty good and very easy to make.
These were really good. Didn't have shallots so I used thin sliced onions. We don't like sour cream so I think they were a tad dry. Next time I'll try some sort of sauce. Maybe avocado. Served with spanish rice and black beans.
I don't get it. I made this because of the high rating everyone gave it. Maybe because I did not use fresh oregano, but I doubt if that would make that much difference. This was just average, blah, nothing great. I would not bother making it again.