Pork Tacos

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

Tacos. Can we all just agree that they are the greatest invention ever? You know in Shrek when Donkey says parfaits are the best thing on the whole damn planet? He lied. Tacos make the world go round. I've had Mexican food on the brain a lot lately, but I've been kind of torn on hosting a Cinco de Mayo dinner this year. We'll all be fully vaccinated by then, but I'm still treading extended family gatherings with caution. One option would be to have it outdoors, but my sister-in-law always makes fried tacos, which requires the use of my stove since they need to be eaten hot out of the pan, so I don't think that's going to work for me. But, I've also been thinking we could make these Pork Tacos from Golden Blossom Honey ahead of time and just keep them warm in a slow cooker by running an extension cord from my kitchen to my patio.

 

I made these for Jason and Allison earlier this week and they were a huge hit. If you have a good veggie dicer, there isn't much involved in the way of prep, which easily makes this an under 30 minute meal idea. I do think they will retain their flavor and moisture quite well by keeping them warm in a slow cooker, so if you need to make these ahead of time, no need to worry about them drying out or getting a rubbery texture if they can't be eaten right away. The recipe says to serve with a side of black beans, but for vegetarians, you can substitute the pork portion with black, garbanzo or pinto beans and serve with a side of rice for a great meat-free alternative.

Ingredients

1 pound pork tenderloin, trimmed of fat and cut into thin strips
salt and pepper
1 tablespoon olive oil
2 tablespoons GOLDEN BLOSSOM HONEY, divided
1 cup onion, thinly sliced
1 jalapeno pepper, seeded and minced
1 cup plum tomatoes, chopped (about 3 large)
1/4 cup fresh cilantro, chopped
3 tablespoons fresh lime juice
8 (6-inch) flour tortillas
1 avocado, sliced

 

CLICK HERE FOR FULL RECIPE

 

 

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Will you be celebrating Cinco de Mayo this year?