Pork Tacos With Corn-Jicama Salsa And Guacamole Recipe

Name: Pork Tacos With Corn-Jicama Salsa And Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa:; 1/2 cup fresh corn kernels; 1/2 cup finely diced peeled jicama; 1/2 cup canned black beans, rinsed and drained; 2 tablespoons chopped fresh cilantro; 1 tablespoon fresh lime juice; 1/4 teaspoon ground cumin; 1/4 teaspoon salt; Guacamole:; 1 cup cubed peeled avocado; 1 1/2 tablespoons fresh lime juice; 1/4 teaspoon salt; 1/4 cup finely chopped seeded tomato; Tacos:; 2 teaspoons chili powder; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1 pound pork tenderloin, cut into 2 x 1/8-inch strips; Cooking spray; 8 (6-inch) corn tortillas

Servings: persons

Salsa:
1/2 cup fresh corn kernels
1/2 cup finely diced peeled jicama
1/2 cup canned black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
Guacamole:
1 cup cubed peeled avocado
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 cup finely chopped seeded tomato
Tacos:
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1 pound pork tenderloin, cut into 2 x 1/8-inch strips
Cooking spray
8 (6-inch) corn tortillas

1
To prepare salsa, combine corn, jicama, black beans, cilantro, 1 tablespoon juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; toss gently to combine. Cover and chill.
2
To prepare guacamole, combine avocado, 1 1/2 tablespoons juice, and 1/4 teaspoon salt in a small bowl; mash with a fork until well blended. Stir in tomato. Place a sheet of plastic wrap directly on avocado mixture; set aside.
3
To prepare tacos, combine chili powder, oregano, 1 teaspoon cumin, and 1/4 teaspoon salt in a shallow dish. Add pork to spice mixture; toss to coat.
4
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; saute 4 minutes or until done, turning occasionally. Remove pork from pan; keep warm.
5
Wipe pan clean with paper towels; recoat with cooking spray. Add 2 tortillas to pan; cook 30 seconds on each side or until soft. Remove from pan; keep warm. Repeat procedure with remaining tortillas and cooking spray.
6
Spread about 1 1/2 tablespoons guacamole onto each tortilla; top each tortilla with about 1/4 cup pork and about 2 tablespoons salsa. Fold tortillas in half.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Salsa:, 1/2 cup fresh corn kernels, 1/2 cup finely diced peeled jicama, 1/2 cup canned black beans, rinsed and drained, and more.

Yes, Pork Tacos With Corn-Jicama Salsa And Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork Tacos With Corn-Jicama Salsa And Guacamole

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