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Skillet Pork Tacos

skillet pork tacos

I make pork tacos probably more than any other type of tacos, and these skillet pork tacos are absolutely, hands down,  the new family favorite.  It took just a few minutes to cube the tenderloin, but if you're short on time ask your butcher to cut it up for you.

The pork is rubbed with spices like ancho chili and cumin, and then is tossed in cilantro, onions and a bit of cilantro.  Then it's time to break out your cast iron skillet (it retains heat which means creating a better flavorful crust on the outside of the pork), and cook the pork until it's gorgeously toasty brown.

 

Recipe lightly adapted from Food and Wine

 

Print Grocery List Print Recipe
Serves: 4 Total Time: 15 minutes

Ingredients

  • 2 tablespoons ancho chili powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground pepper
  • Pinch of cinnamon
  • Pinch of allspice
  • 2 pounds pork tenderloin, cut into 1/3-inch cubes
  • 1 medium white onion, chopped
  • 2 tablespoons apple cider vinegar
  • 1/2 cup minced cilantro
  • 3 tablespoons extra-virgin olive oil
  • 1 cup shredded mozzarella cheese
  • corn or flour tortillas
  • guacamole or fresh avocado slices
  • shredded lettuce
  • salsa
  • lime wedges
  • fresh cilantro

Instructions

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