Pork Tacos

Pork Tacos

I always try to get in the mood of the holidays celebrated worldwide.  Especially when my children lived here and were growing up, I always tried to celebrate the traditional  food of the particular holiday. It was a great learning experience for me the chef and for the children.

One of the major ideas we practiced, as we travelled to many places in the world, was to make the children learn where we going, about the traditions, the food  and about the culture. We read books with stories of the country and all its wonders prior to our trips.

I was asked by someone, why spend money to take such young children to places all over the world? They will never remember!  Well that was never my thought and thank goodness, as my two daughters (now just 30 yesterday and the other 31 years old) are so world traveled, intelligent attributed to knowledge absorbed from their travels. They, now living in and run the VALEF YACHTS OFFICE in GREECE. I am sure they have certainly benefited from an early experience of travel.

My suggestion:  travel always, as much as you can and NEVER leave your children behind! Eat and experience all the local food and cuisine.

Small tenderloin of pork about 7 inches long

1 teaspoon olive oil

1 teaspoon Taco seasoning

½ teaspoon garlic powder

Salt and pepper to taste

COLE SLAW

2 cups cabbage sliced thinly

1 medium carrot shredded

½ onion sliced thinly

Juice of ½ lime

½ teaspoon salt

1 tablespoon mayonnaise

½ jalapeno pepper chopped finely

1 teaspoon apple cider vinegar

TOPPINGS

Sliced thinly tomatoes

Avocado slices

Above Slaw

Corn Tortilla Package

Place tenderloin on baking sheet.  Rub with olive oil and then taco seasoning, garlic, salt and pepper.  Bake at 350 for 25-30 minutes. (depends on size of the tenderloin) Slice thinly.

Make slaw by mixing all slaw ingredients together and set aside.slice an avocado.

Method: Slice in half. Take a knife and jab it across the pit so it sticks.  Twist knife and remove the pit. Then slice the avocado and then run the knife between the flesh and the skin.

Make piles of sliced: Tomatoes, Avocados, Pork and your slaw.

Get Tortillas (I like the corn ones for this)

Warm taco in a little corn oil.in a fry pan.     

Fill with the meat, then slaw, avocado, and tomato  

Fold in  half and enjoy

HAPPY CINCO DE MAYO

TIPS:

1.      Serve with rice and beans

2.      Slice of lime is nice on the plate

3.      Can make a do it yourself bar for many guests

  

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!