Thanks to ground pork, these easy pork tacos come together fast. We highly recommend making your own taco seasoning with chili powder, cumin, smoked paprika, coriander and cayenne pepper. If you’re using store-bought taco mix, watch out for adding additional salt. Often the store-bought packages already have salt added so you might not need to add any additional salt.
Heat a wide skillet over medium heat then add the oil. When the oil is hot, press the pork down into the pan, spreading it out as thin as you can so that it browns evenly on one side, about 5 minutes.
When it begins to brown on one side, use a wooden spoon to break the pork up into small crumbles. Continue to cook until browned on all sides, about 3 minutes.
Toss 1 tablespoon of the taco seasoning with the pork. Taste a small crumble to see if it needs more seasoning and adjust from there — when using our homemade taco seasoning mix, we use 2 tablespoons.
Stir in the water and let it come to a simmer. The mixture will thicken and coat the pork. Season with a pinch or two of salt (if you are using packaged seasoning, it may already have salt added).
Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through. Fill each warmed tortilla with pork and your favorite toppings. We particularly love these with mashed avocado spread onto the bottom of each tortilla then topped with pork, cabbage, pickled onions and sour cream.
Adam and Joanne's Tips
Cabbage: Raw shredded cabbage is a great option, but for more flavor, try our Mayo-Free Cilantro Lime Coleslaw. Salting the cabbage before adding the dressing keeps this coleslaw salad crunchy and brings out so much more flavor than without. The dressing is simple — lime, honey and olive oil.
Making thinned sour cream: So it can be drizzled, stir 2 tablespoons of sour cream with a teaspoon or two of water (or lime juice).
Make-ahead: The pork can be made up to 4 days in advance when stored in an airtight container in the refrigerator. Reheat the pork before serving — you may find adding a tablespoon or two of additional water helps to moisten the pork.
Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We included 1 avocado, 1 cup of cabbage, 2 tablespoons of sour cream, and corn tortillas in the calculations. The ground pork calculated was about 20% fat. Choosing a leaner option — such as ground tenderloin — would reduce the fat and calories.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
NUTRITION PER SERVING: Serving Size 1 taco / Calories 264 / Protein 16 g / Carbohydrate 14 g / Dietary Fiber 3 g / Total Sugars 1 g / Total Fat 16 g / Saturated Fat 5 g / Cholesterol 55 mg / Sodium 385 mg
AUTHOR:Adam and Joanne Gallagher
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/36140/ground-pork-tacos-recipe/