Is anyone else guilty of this…You have a shelf full of cookbooks, and yet you always turn to the internet for recipe ideas? Yeah, me too.
I decided it was time for that to come to an end this week. I closed my eyes and pointed to a random cookbook and decided I’d make at least two meals from that cookbook this week. The winning book? Cooking Light’s Weeknight Meals cookbook. Awesome! Tasty, healthy and quick. I’m all for that!
This recipe is really great. I made a few tweaks (we made guac earlier today so we put that on the tacos instead of the avocado/onion/cilantro toppings individually and it worked well). The pork is super-moist and the toppings compliment each other perfectly.
Christopher is very excited that there are lots of leftovers so he can eat them all week while I”m in class (speaking of class – we finish cakes tomorrow – tune in later this week for a wrap-up on the cakes course).
2C. Frozen whole-kernel corn, thawed
1C. Cubed peeled avocado
1/2C. Diced red onion
1/3C. Chopped fresh cilantro
2T. Fresh lime juice
2 (15-ounce) cans Black beans, rinsed and drained
2C. Sour cream (we use Tofutti soy sour cream)
1T. Chipotle chiles in adobo sauce, chopped
Preheat oven to 425°.
To prepare pork, combine first 5 ingredients. Rub cumin mixture over pork.
Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 4 minutes or until browned on all sides. Bake at 425° for 12 minutes or until a thermometer registers 155°.
Remove pork from oven; let stand 5 minutes. Cut pork across grain into thin slices.
To prepare salsa, combine corn and next 7 ingredients (through beans).
Combine sour cream and chipotle in a blender; process until smooth.
Wrap tortillas, a few at a time, in a damp paper towel. Microwave at high 20 seconds. Place pork onto tortilla, top with salsa and sour cream mixture.
Husband Rating – 4 out of 5 – “These are awesome!”