Trying to figure out dinner can seem hard, but we’re trying to help with that this week.
Sue Neal rolls the dinner dice to make a meal out of what you can find in your pantry.
Mexican Pork Tacos
1/2 lb pork tenderloin
1 whole lime
1 T olive oil
1 t kosher salt
Freshly ground pepper
1/2 t chili powder
1/2 t cumin
Red pepper flakes or chopped jalapeno (to taste)
Red onion
Green pepper
Garlic
Corn (drained)
Fresh thyme or oregano
Salt and pepper
Cut pork tenderloin into quarter inch strips.
Put in a bowl and squeeze lime, add olive oil, kosher salt, a few rounds of freshly ground pepper, chili powder, cumin, and as many red pepper flakes as you want for heat. Alternatively you could add chopped fresh jalapeño at this point.
Let marinate while you are preparing your other components.
Sauté chopped onions, green peppers, and garlic in a pan until soft, add drained corn and continue cooking until charred a bit. Add fresh time or alternatively oregano. Salt, pepper.
Heat a little bit of oil in a deep pan and cook pork. This will only take a minute or two. Remove to a plate and chop into strips put in a bowl. Add a half a cup of chopped red onion, or white, to the oil that’s left in the pan sauté until cooked through and a little brown. Add to the meat mixture.
Assemble tacos. Heat on a grill corn or flour tortillas. Fill with meat mixture, corn hash, top with cheese. Add lettuce, pico, guacamole.
Guacamole
1 whole ripe avocado
1/2 lime
1 T fresh cilantro
Salt and pepper
1/4 c diced tomatoes
Mashup the whole ripe avocado. Squeeze lime, add fresh cilantro chopped, salt, pepper, and diced tomatoes.
Apple Pico de Gallo
1/2 c tomatoes
1/2 c gala apples
1 T cilantro
1/4 c onions of your choice
1 lime
Salt and pepper
Chop tomatoes and apples, I used gala. Add chopped cilantro and onions of your choice (red or white). Add lime juice, salt, and pepper.
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