Pork Tacos with Fresh Pico de Gallo and Gaucamole

We love Mexican food, especially tacos. I had ripe avocados to use up and a pork tenderloin in the fridge, so I decided tacos would be a great dinner. I made fresh guacamole (see link to recipe below) and pico de gallo and then I diced up the tenderloin and marinated it in a dry rub for a few hours. The tacos were so good that I had to control myself and eat only two (I could have had four). I loved the spicy pork with the creamy guacamole and the pico de gallo was tangy with a bit of heat. It was a nice dinner that we all enjoyed- my kids ate every last bite.

Dry Rub:

• 1 pork tenderloin, diced into bite size chunks
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Sea salt and fresh cracked pepper to taste (I did 1/2 tsp of each)

Combine all ingredients in a large zip lock bag and mix until all the diced pork is equally covered in the dry rub. Marinate in the refrigerator for at least 2 hours.

Pico de Gallo:

• 2 large ripe tomatoes, diced and seeded
• 1/2 sweet yellow onion or red onion, diced
• 1/2 cup fresh cilantro, chopped
• 1/2 jalapeno, seeded and chopped (more if you want spicier)
• 1 clove of garlic, minced
• Juice of 1 lime
• Sea salt and fresh cracked pepper to taste

Dice tomatoes and remove as many seeds as possible. Dice onion and jalapeno, chop cilantro and mince garlic. Combine ingredients in a bowl and add lime juice, salt and pepper. Stir gently until mixed thoroughly.

• 1 tsp olive oil
• Corn tortillas
• Fresh guacamole
• Cotija cheese, grated
• Black beans
• Lime wedges

Heat olive oil in a large skillet over medium high heat. Once the pan is really hot add the pork and cook for 5-7 minutes or until pork is cooked through. Set aside.

Place the black beans (rinsed and drained) in a pan, season with a touch of garlic powder, salt and pepper to taste and cook over medium low heat until warm.

Cook the tortillas in a dry skillet over medium heat for 45 - 60 seconds on each side or until soft and pliable. Build tacos with pork, black beans, cotija cheese, pico de gallo and guacamole. Don't forget a squeeze of fresh lime juice right before you eat it. Enjoy.

Thanks for the great plates Brooks!

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