Pork tacos with corn-jicama salsa and guacamole
Kayla
ingredients
- Salsa:
- 1/2 C fresh corn kernels
- 1/2 C finely diced peeled jicama
- 1/2 C canned black beans, rinsed and drained
- 2 T chopped fresh cilantro
- 1 T fresh lime juice
- 1/4 tsp ground cumin
- 1/4 tsp salt
- Guacamole:
- 1 cup cubed peeled avocado
- 1 1/2 T fresh lime juice
- 1/4 tsp salt
- 1/4 C finely chopped seeded tomato
- Tacos:
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/4 tsp salt
- 1 lb. pork tenderloin, cut into 2x1/8 inch strips
- Cooking spray
- 8 6-inch corn tortillas
directions
- 1
Salsa:
- 2
Combine corn, jicama, black beans, cilantro, 1 T juice, 1/4 tsp cumin and 1/4 tsp salt in a small bowl; toss gently to combine. Cover and chill.
- 3
Guacamole:
- 4
Combine avocado, 1 1/2 T juice and 1/4 tsp salt in a small bowl; mash with a fork until well blended. Stir in tomato. Place a sheet of plastic wrap directly on mixture; set aside.
- 5
Tacos:
- 6
Combine chili powder, oregano, 1 tsp cumin and 1/4 tsp salt in a shallow dish. Add pork to spice mixture; toss to coat. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; saute 4 minutes or until done, turning occasionally.
- 7
Remove pork from pan and keep warm.
- 8
Heat tortillas according to directions. Spread about 1 1/2 T guacamole onto each tortilla; top with 1/4 C pork and 2 T salsa.
Source: Auntie La
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