Lime Marinaded Pork Tacos - International Tacos Incident Party

If you have checked out Jeroxie (addictive & consuming), another food blog and one of my favorites, you may have heard about the International Incident Party. This is a food party that bloggers around the world participate in and give their version of of that month's theme. This month's theme is Tacos!


I've been meaning to participate in the International Incident Party, but had previously been too busy or just too tired. I was thrilled when I heard we were to make tacos. I like tacos, they are easy, and tasty and can be very healthy.

Tacos are a traditional Mexican dish made with either corn or wheat flour tortillas that is basically wrapped around food and eaten without the use of utensils. Most of the time when you hear taco, you think of the hard corn shells with ground beef, lettuce, cheese. These of course usually come with tomatoes, hot sauce, sour cream and the like.

I decided to not go the hard taco route, and instead made soft tacos. I would have made my tortillas by hand, but it had already been a long day, and way too humid and hot for me to want to stand in the kitchen with the stove on for that long! I was doing good to be willing to broil my marinaded pork loin in the oven and go and hide in one of the less warm rooms that had a breeze while I wasn't checking on it.


Lime Marinaded Pork Tacos
(The measurements below are approximates as I do no measure when cooking)
2 limes, juiced1 teaspoon ground coriander2 cloves garlic, minced1/2 teaspoon paprika1/2 teaspoon cayenne pepper2 tablespoons vegetable oilsalt to taste1 pork tenderloinIn a bowl whisk together lime juice, paprika, cayenne pepper, garlic, vegetable oil and salt. Taste it and see if it needs more or less of any of the above.

In a large zip bag, place the pork tenderloin in and pour the marinade on top. Place in a bowl (this keeps possible leeks from getting all over your fridge) and chill for at least 1 hour and up to a few.

When ready to cook, turn oven to broil and place the loin in a pan that can take the heat (I used my cast iron grill pan). Cook until juices run clear, the internal temp is at 160F and there's a beautiful crust on the outside, making sure to turn every so often to have the outside cook evenly. This would work on a grill as well.

Remove from the oven and allow to cool before cutting/shredding for your tacos.

Guacamole
(Again, measurements below are approximates as I do no measure when cooking.)
2 avocados2 tablespoons plain 0% yogurt1/2 small onion, minced1/2 lime juiced Salt to tasteCut the avocados in half. In order to remove the seed, use a teaspoon to carefully spoon it out. Do the same with the "meat" of the avocado to remove it from the skin.

Place the avocado in a bowl with yogurt and lime juice. Using the back of a fork, mash the avocado together with the yogurt and lime juice. Stir in onion and salt. 

Tip: If you are only using half of an avocado, use the half without the seed and leave the seed in the other side before refrigerating, and if possible sprinkle lemon or lime juice on it. This will help the green avocado from turning brown!

To assemble tacos, place pork on the bottom and layer with red leaf lettuce, sliced onion, chopped tomato and top with guacamole and jalapeno. Squeeze lime juice on top and add chopped cilantro if you are so inclined and enjoy!!

I have to say this was one of my favorite tacos that I've made, but I do wish I would have made my own tortillas, as it is totally worth it if it's not too hot outside. The pork had a nice tangy flavor and the perfect texture you can only get if the outside gets that beautiful crust, and it wasn't too spicy without the jalapeno for the kiddo. Just flavorful!

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