We’ve celebrated Taco Tuesday in the Berges household for many years. Probably since the original Lego Movie came out. It’s been roughly 10 years since we’ve seen the movie, but Taco Tuesday is still going strong. Tacos were one of the first meals I cooked for Ryan and will probably be one of the last. Especially if one of us doesn’t make it to on a Wednesday.
Beef and chicken tacos are the norm, but that can get boring pretty fast, so I try to switch it up and not have those more than once a month. Since my meal planning is on a monthly basis, that means two of my Tuesdays each month need to have a different variation of tacos. Enter Pork Tacos.
These tacos are super simple, and come together quickly after work. Tuesdays are the armpit of the week, so I am not interested in slaving away over dinner when I’m getting home from wrangling 48 11-year-olds. If you too need to spruce up your Taco Tuesday, try some Easy, Peasy Pork Tacos.
Marinate the pork, for as little or long as you like.
Grab a red onion, cilantro, a jalapeno and some corn.
Throw equal parts sour cream and slaso verde in a bowl.
Chop and combine.
Mix until creamy.
Cook your pork.
Enjoy your next Taco Tuesday with a new kind of taco!
Pork Tacos
Ingredients
- 1 1/2 lbs pork tenderloin, cut into 1/2" pieces
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- salt and pepper
- 1/2 cup sour cream
- 1/2 cup salsa verde
- 1/2 red onion diced
- 1 bunch cilantro chopped
- 1 jalapeno
- 1/2 cup corn
- taco shells, soft and crunchy or flour tortillas
Instructions
- Mix the pork tenderloin pieces and the seasoning in a large bowl. Cover and refrigerator for at least 30 minutes, but up to 24 hours.
- For the crema: Add the sour cream and salsa verde to a small bowl and stir well, set aside.
- Dice the red onion, jalapeno and cilantro.
- In a medium bowl, mix the diced red onion, jalapeno and cilantro with the corn, set aside.
- Saute the pork over medium-high heat for 15-20 minutes, or until the pork reaches 160 degrees.
- Fill your taco shell or tortilla with the cooked pork, top with a spoonful of corn salsa and drizzle with the crema.