Thick and slightly tangy Mexican crema adds a cooling finish to these tacos. If you can't find it at the grocery, substitute sour cream thinned with a little lime juice.
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon freshly ground black 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 vertically sliced red onion
8 (6-inch) corn tortillas
1 jalapeño pepper, cut into 16 slices
1 ripe avocado, cut into 16 wedges
1/4 cup Mexican crema
How to Make It
Preheat oven to 425°.
Sprinkle pork with pepper and salt. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; cook 5 minutes, turning to brown on all sides. Place pan in oven. Bake at 425° for 8 minutes or until a thermometer registers 145° (slightly pink); let stand 5 minutes. Cut crosswise into 16 slices. Combine pork and mojo marinade in a medium bowl; toss to coat pork.
Combine vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add onion. Let stand 10 minutes; drain.
Working with 1 tortilla at a time, toast in a pan or over a flame of a gas burner until tender and blackened in spots. Arrange 2 pork slices in center of each tortilla; top with about 2 tablespoons onion, 2 jalapeño slices, 2 avocado wedges, and 1 1/2 teaspoons crema.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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