Cubed Pork Tacos Recipe
- Prep Time: 40 minutes
- Cook Time: 9 minutes
- Total Time: 49 minutes
- Yield: 6-8 tacos
Ingredients
Black Bean and Corn Salsa:
- 1 – 15 oz. can black beans, drained and rinsed
- 1 – 15 oz. fire roasted corn, drained
- ½ red onion, small diced
- 1 bunch cilantro, chopped
- 4 cloves garlic, minced
- 2 Tbsp. lime juice
- 2 Tbsp. olive oil
- 1 Tbsp. honey
- ½ tsp. Dijon mustard
- ¼ tsp. Spice Islands® Ground Cumin
- 1/8 tsp. black pepper
- 1/8 tsp. coarse salt
Taco Sauce Crema:
- ¾ C. sour cream
- 6 Tbsp. Ortega® Hot Original Taco Sauce
- 2 tsp. lime juice
Pork:
- 1 Tbsp. vegetable oil
- 1 lb. pork tenderloin, trimmed and cut into ½-inch cubes
- 1 oz. pkt. Ortega® Taco Seasoning Mix
- ½ C. water
- 6-8 Ortega® Yellow Corn Taco Shells
Directions
Black Bean and Corn Salsa:
- In a large bowl, combine the black beans, corn, red onion, cilantro and garlic. Mix well.
- In a small bowl, combine the lime juice, olive oil, honey, Dijon, cumin, pepper and salt.
- Whisk until well blended.
- Pour over black bean mixture and stir to coat. Refrigerate until ready to serve.
Taco Sauce Crema:
- In a medium bowl, whisk together the sour cream, taco sauce and lime juice until thoroughly blended and smooth. Refrigerate until ready to use.
Pork:
- In a large skillet, heat the oil over medium heat.
- Add the pork and cook 4-6 minutes.
- Add the taco seasoning mix and water and cook an additional 2 minutes or until pork is cooked through and the sauce has coated the pork.
- Warm the taco shells according to package directions.
To assemble:
- Divide the cubed pork among the taco shells and top with black bean and corn salsa and taco sauce crema.
