Cinco de Mayo is just around the corner!
I made up some yummy ground pork tacos today, because I love any excuse to chow down on tacos and margaritas!
This recipe originally came about in one of those weeknight what-on-earth-am-I-going-to-make-for-dinner panics.
These flavorful tacos come together in a flash. And since they’re not spicy, they’re also super kid-friendly! Spice lovers can add hot sauce, though it’s really not necessary. I like to let the paprika flavor come through and blend with the corn salsa!
They’re perfect for a busy weeknight or the beginning of your Cinco de Mayo bash! Just don’t forget the margaritas.
Ground Pork Tacos
Adapted from Rachel Ray
2 tbsp olive oil or chili-cumin infused cottonseed oil
1 small onion, chopped
1 lb ground pork
1 tbsp smoked paprika
1 tbsp fresh oregano
1 large clove garlic, minced
Salt & pepper
1 (15 oz) can corn, drained & rinsed
1 (15 oz) can pinto beans, drained & rinsed
½ tbsp lime juice
Dash each onion powder, garlic powder, ground chipotle pepper
Salt & pepper, to taste
1 tbsp fresh cilantro
Shredded cheddar jack cheese
Shredded lettuce, avocado, salsa, sour cream (optional)
Heat the oil in a large skillet over medium heat. Add the onion and pork. Cook, breaking up the pork into small chunks, until the onion is tender and the pork is cooked through. Add the spices and garlic and cook for another 3-5 minutes. Remove from heat.
While the pork cooks, combine all of the corn salsa ingredients in a bowl and stir to mix (corn salsa can be made a day in advance and refrigerated).
To serve, melt 2-3 tablespoons of shredded cheese onto flour tortillas. Top with the pork filling, corn salsa, and your favorite toppings.