Thinly sliced strips of pork tenderloin and chopped walnuts are seasoned with a bright and flavorful blend of spices create the perfect filling for these fiesta tacos.
1 tablespoon extra-virgin olive oil, divided
1-pound lean pork tenderloin, trimmed of visible fat and cut into ½-1-inch thick strips
1 cup chopped walnuts
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper (optional)
1/4 cup water
1 lime, juiced
16 yellow corn tortillas (6-inch), warmed
2 cups prepared fresh salsa
1 medium ripe avocado, peeled, pitted and sliced
Optional garnishes:
Plain Greek yogurt
Shredded cheddar cheese
Shredded lettuce
Fresh cilantro
Black beans
Heat 1½ teaspoons olive oil in a large skillet over medium-high heat until hot. Add half of the pork; cook and stir 5 minutes or until browned and 145°F; set aside. Repeat with remaining olive oil and pork. Return browned pork to the skillet, add walnuts and reduce heat to low.
In a small bowl, combine chili powder, cumin, garlic powder and cayenne pepper; add to the skillet with water and lime juice, stirring until evenly coated. Simmer 5 minutes or until heated through.
Spoon pork-walnut mixture evenly into warmed corn tortillas, top with fresh salsa, avocado, desired garnishes and serve.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
Israeli couscous, chicken and vegetables are served in a lightly spiced chicken broth.
