Prep Time
15 Mins
Cook Time
10 Mins
Chill Time
4 Hours
Yield
Makes 6 tacos
Photo: Beth Dreiling Hontzas; Stylist: Leigh Anne Montgomery

How to Make It

Step 1

Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.

Step 2

Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.

Step 3

Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.

Step 4

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup pork mixture (not including toppings).

Step 5

Spicy Chicken-Pineapple Tacos: Substitute 1 lb. skinned and boned chicken thighs, chopped, for pork tenderloin. Proceed with recipe as directed.

Step 6

Per taco with flour tortilla and 1/2 cup chicken mixture (not including toppings): Calories 230; Fat 4g (sat 3g, mono 5g, poly 1g); Protein 5g; Carb 7g; Fiber 8g; Chol 50mg; Iron 8mg; Sodium 564mg; Calc 62mg

Taco Xpress, Austin, Texas

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