These spiced pork tacos, paired with sweet corn, spicy jalapeno and topped with lime crema are an easy crowd pleaser. You'll want to make taco night a weekly occurrence!
Flour Tortillas, 6in(ContainsWheat/Blé, Soy/Soja)
Green Bell Pepper
Salt and Pepper*
In Step 2, 'charring' means to scorch the surface. In cooking terms, it means to deeply brown the surface of the meat or vegetable. This technique works best in a dry pan, without oil. In Step 2, use this heat guide to determine what spice level you prefer: 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy!
Wash and dry all produce.* Peel, then mince or grate garlic. Zest, then cut lime(s) into wedges. Roughly chop cilantro. Core, then cut bell pepper(s) into 1/4-inch pieces. Peel, then thinly slice shallots into 1/4-inch slices. Finely chop jalapeño, removing seeds for less heat. (TIP: Wear kitchen gloves to protect your hands when prepping jalapeño, if desired!) Pat pork dry with paper towel, then season with salt.
Heat a large non-stick pan over medium-high heat. When hot, add green peppers, corn, shallots and 2 tbsp jalapeño (dbl for 4 ppl) to the dry pan. (NOTE: Reference heat guide in Start Strong.) Cook, stirring once or twice, until veggies are 'charred' or dark golden-brown, 4-5 min. Transfer to a plate and set aside.
Using the same pan, reduce the heat to medium. To the pan, add 1 tbsp oil (dbl for 4 ppl) then pork and Mexican seasoning. Cook, stirring occasionally, until strips are golden-brown and cooked through, 3-4 min. (TIP: Cook to a min internal temp. of 71°C/160°F.**) (NOTE: Don't overcrowd the pan; cook the pork in two batches for 4 ppl, using 1 tbsp oil for each batch.)
To the same pan with pork, add charred veggies and garlic. Cook, stirring often, until garlic is fragrant and veggies are warmed through, 1-2 min. Season with salt and pepper.
Meanwhile, in a small bowl, stir together sour cream, lime zest and half the cilantro. Season with salt and pepper. Wrap tortillas in paper towel. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm tortillas!)
Fill tortillas with pork mixture. Dollop lime crema on top of each taco. Sprinkle over remaining cilantro. Squeeze over lime wedge, if desired.