The day Taco Tuesday became a recognized day of the week, my heart sang. Tacos are just the BEST. Everything is better in taco form, and depending on how you do it tacos can be a healthier option than most meals out there.
These tacos literally took less than 15 minutes to make. I shredded a leftover pork roast, added some onions, seasonings and toppings and sat down to lunch in record time. I almost felt like I was cheating when I made these tacos – nothing this easy should taste so good.
Pulled Pork Tacos
Prep time: 5 minutes
Cook time: 7 minutes
8-12 tortillas (flour or corn will both work equally well)
1 tbsp olive oil
1 sweet yellow onion, sliced
2-3 cups Leftover pork roast, shredded
1/2 tsp cumin (if desired)
1 ripe avocado, sliced
2 fresh jalapenos, sliced (seeded if you don’t like it spicy)
1 bunch fresh cilantro/coriander
fresh lime juice
Wrap the tortillas in thin cloth and heat in a steamer basket over simmering water for 2 minutes, or alternately, warm them for about 30 seconds on each side on a hot, ungreased cast iron skillet.
In a large saute pan, heat oil over medium heat. Add the onions once the oil starts to shimmer. Cook for 2 minutes, stirring occasionally. Add pork (and cumin if desired) and cook another five minutes, until heated through.
Using the tortilla as a foundation, pile on about 3 oz pork/onion mixture, a few slices of jalapeno, a sprig of cilantro, and a slice of avocado. Squeeze fresh lime juice on top to finish.