Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
4 servings (serving size: 2 tacos)

Sweet, succulent onions are the perfect foil for this savory pork taco filling. Ancho chile powder gives the meat a mild, slightly fruity chile flavor.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink). Remove pork from oven; let sit 5 minutes before slicing.

Step 3

While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly.

Step 4

Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.

Ratings & Reviews

mrmacrae73's Review

October 31, 2009
I had high expectations for this recipe since the reviews were outstanding. On the plus side, the recipe was very easy to make and I had all the ingredients on hand. It did not take long at all and pork turned out very juicy and tender. However, I found the end result to be a tender, juicy, yet completely tasteless piece of meat. I had to add hot pepper and avocado in an attempt to provide some flavor. It was very disappointing.

Kimpy521's Review

May 24, 2009
This recipe is a favorite in my home! I have made it several times and we love it everytime. I use soft taco shells just out of preference and I add cheese and sour cream when we're not eating particularly healthy but it is great either way! My mom is visiting and I plan on making it tonight for dinner, but I also make it as an easy week night meal.