Hands-on Time
19 Mins
Total Time
24 Mins
Yield
Serves 4 (serving size: 2 tacos)
Photo: Andrew Purcell; Styling: Alistair Turnbull 

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Step 4

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.

Chef's Notes

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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