Tacos: Family - Style Pork

Ingredients

  • 1-1/2 Tbls. ancho chili or hot Mexican chili powder
  • 1 t. kosher salt
  • 1/2 t. dried oregano
  • 1/4 t. ground cumin
  • 1/8 t. coarse black pepper
  • pinch of cinnamon
  • pinch of allspice
  • 1-1/2 lb. pork tenderloin, cut into 1/3-inch cubes
  • 1 medium onion, chopped
  • 2 Tbls. cider vinegar
  • 5 Tbls. minced fresh cilantro (1/4 c. + 1 Tbls.)
  • 3 Tbls. extra-virgin olive oil
  • 8-10 (8-inch) whole wheat tortillas, warmed
  • 1 to 1-1/2 c. Monterey jack cheese, shredded
  • 2 avocados, peeled and mashed
  • low-fat sour cream
  • shredded lettuce (about 2 cups)
  • salsa
  • 1 lime, cut into wedges

Instructions

In a large bowl, mix the ancho or Mexican hot chili powder, salt, oregano, cumin, pepper, cinnamon and allspice. Add the pork cubes, chopped onion, cider vinegar and 1/4 c. cilantro and mix well. Marinate about an hour if you prefer.

Heat the olive oil in a large skillet. Add the pork and stir-fry over moderately high heat until browned outside and just cooked through.

Transfer the pork to a colander lined with paper towel to absorb the grease. Sprinkle with remaining tablespoon of chopped cilantro. Transfer pork to a serving bowl.

On a warm tortilla, spread a little sour cream, a little mashed avocado and top with lettuce, spoon full of salsa, pork, cheese and squeeze juice from lime wedge. Roll up and enjoy.