Pork Tacos with Pico de Gallo

By rossboys

Ingredients

• PICO DE GALLO
• ■ 2 tsp canola oil
• ■ 1/2 cup finely chopped white onion
• ■ 2 plum tomatoes, cored, diced
• ■ 1 clove garlic, peeled, minced
• ■ 1 small jalapeño pepper, seeded and minced
• ■ 1 Tbsp lime juice, plus lime wedges for garnish
• ■ 2 tsp white vinegar
• ■ 1/2 cup chopped fresh cilantro
• ■ 1/2 tsp sugar
• ■ Salt and black pepper to taste
• PORK
• ■ 2 tsp canola oil
• ■ 2 1/2 cups cooked leftover shredded or cubed plain or lightly seasoned pork loin roast or chicken
• ■ 1/4 tsp salt
• ■ 1/8 tsp freshly ground pepper
• ■ 1 tsp ancho chili powder
• ■ 8 corn or flour tortillas, heated (see below)
• ■ 1 cup shredded cabbage

Details

Servings 4
Preparation time 30mins
Cooking time 45mins
Adapted from freep.com

Preparation

Step 1

To make the Pico de Gallo: In a bowl, mix together all the ingredients (canola oil through cilantro). Season with salt and pepper and set aside.

To make the pork: In a medium skillet, heat the canola oil over medium heat. Season the shredded leftover pork (or chicken) lightly with salt, pepper and chili powder.

Add pork to the skillet, sauté it to heat through.

Divide the pork among the tortillas and serve topped with shredded cabbage for crunch and Pico de Gallo. Garnish with lime wedges.

To heat tortillas, wrap them in slightly damp paper towels and place on a microwave-safe plate. Cover with plastic wrap. Microwave on high for 30 to 45 seconds. You can also fry the corn tortillas in oil. Here's a method adapted from the September issue of Everyday Food: Heat 1½ cups of oil in a heavy skillet to 350 degrees. When hot, add corn tortilla and fry about 15 seconds per side. Using tongs, fold the tortilla in half — it should still be pliable — pressing it to the bottom of the skillet, and fry 25 to 30 seconds. Turn over and repeat on other side.