Recipe to Reality: Pork Tacos with Guacamole

I will admit that this was my first time cooking pork, but I'm positive that it was the most delicious and simplest recipe I have ever made!

I adapted this one from Food & Wine Fast magazine, and the flavor of the pork was simply incredible.

I'm telling you, spice up Taco Tuesday with this one! (nudge nudge Joe)

Serves 4
Time: 15 mins

Here's What You'll Need!

• 2 tbs. olive oil
• 1 1/2 tbs. chili powder
• 1 tsp. salt
• 1/2 tsp. Italian seasonings
• 1/4 tsp. cumin
• 1/8 tsp. pepper
• Pinch of cinnamon
• Pinch of allspice
• 1 1/2 lbs. pork tenderloin cut into 1/2 inch cubes
• 1 medium white onion, chopped
• 2 tbs. white vinegar
• A handful of minced cilantro
• Fixings! You could use salsa, sour cream, shredded lettuce, etc. I used Mexican cheese blend and guac.

Put it All Together! 

1) In a large bowl, mix the chili powder, salt, Italian seasonings, cumin, pepper, cinnamon, and allspice.

2) Add the pork, onion, vinegar, and cilantro.

3) Heat the olive oil in a skillet. Add the pork and stir fry over medium high heat until browned outside and just cooked through.

(For my guac, I mashed 2 Hass Avocados, some onion, lime juice, cilantro, salt, pepper, and called it a day. Delish! If you haven't yet, check out my post on Frontera's Guacamole Mix which is also delicious)

4) Assemble and DIG IN!

Like I said before, these tacos were incredible. I may have to make them once a week.

Also, here is my adorable cat, Ollie, who also loves tacos.

No, I do not feed him tacos!

Stay Savory,

Product: Frontera All Natural Guacamole Mix

While I consider myself to be fairly adventurous when it comes to trying new cuisines, there is a category of food that I try to avoid at all costs: dips. The psychology behind this bizarre "fear" is truly another story for another day, but within the last three years, I developed a love for the buttery, creamy, tangy taste of guacamole.

  I make it a point to always order the "Tableside Guacamole & Chips" when dining at my favorite Mexican restaurants, and after watching it made by some of my favorite Food Network Chefs like Ina Garten and Bobby Flay, I decided it can't be that hard to make!

  The first few times I made it my ratio of avocado:tomato:onion was terribly off. Instead of avocado being the main star, there were about equal amounts of all three veggies. So, I tried buying the powder mixes that the supermarkets keep conveniently located next to the avocados. While very easy to make, (just add avocado) these mixes seem to use powdered sour cream in their ingredient list (which is not one of my favorites) and I found the taste to be very acidic and too similar to sour cream and onion potato chips.

  After these failed experiences, I had written off making my own guacamole at home and decided to leave it to the professionals.

  However! Yesterday while food shopping for taco night necessities, I couldn’t help but pick up the Frontera All Natural Guacamole Mix. When I checked out the ingredients list, I found yummy things like fresh tomatillos, fresh tomatoes, green chiles, fresh onions, fresh cilantro and fresh garlic. I was also intrigued by the fact that it came in a jar and needs to be refrigerated after opening.

  The bottle suggests using the entire bottle with 3-4 avocados. Although my husband and I could probably eat a bowl of guac with 3-4 avocados in it, we shouldn’t, so I just used one and about ¼ of the jar. After tasting, I found it to be a bit spicy so I added the juice of half a lime, and about a ¼ cup of fresh cilantro to balance out the flavors.

  While I could have eaten this guac on its own, it was a great partner for our soft beef tacos! Knowing that this product exists makes me a happy girl because now I know that I can make yummy guac at home! J

Fun fact! This product is made by Top Chef Master Rick Bayless who owns the Frontera Grill in Chicago that my husband and I have eaten at. Thanks Rick!