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Pork tacos with jalapeño sauce, onion and pickled jalapeños

Name: Pork tacos with jalapeño sauce, onion and pickled jalapeños
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 250 grams minced pork; 6 units corn tortilla; 0.5 unit onion, cut into thin strips; 2 units jalapeño pepper, half seeded and chopped, the other sliced into thin strips; 1 unit lime, juice of ½ for the sauce, ¼ for the pickling and wedges for serving; 60 grams grated cheese; 1 clove garlic, peeled; 25 ml water; 1 teaspoon pickling salt; 1 tablespoon pickling vinegar; 1 tablespoon olive oil; 3.33 g chili powder; 1.67 g ground cumin; 1.67 g smoked paprika; 0.83 g oregano; 0.83 g garlic powder; 0.83 g onion powder; 0.83 g ground cayenne pepper

These pork tacos are easy and quick to prepare. The creamy and spicy jalapeño sauce pairs with seasoned meat and melted cheese, while the onion and pickled jalapeños add a fresh and tangy touch.

Servings: 2
Cook: 25 min

Ingredients

250 grams minced pork
6 units corn tortilla
0.5 unit onion, cut into thin strips
2 units jalapeño pepper, half seeded and chopped, the other sliced into thin strips
1 unit lime, juice of ½ for the sauce, ¼ for the pickling and wedges for serving
60 grams grated cheese
1 clove garlic, peeled
25 ml water
1 teaspoon pickling salt
1 tablespoon pickling vinegar
1 tablespoon olive oil
3.33 g chili powder
1.67 g ground cumin
1.67 g smoked paprika
0.83 g oregano
0.83 g garlic powder
0.83 g onion powder
0.83 g ground cayenne pepper

Instructions

Preheat the oven to 220 °C (428 °F). Remove seeds from half the jalapeños and peel the garlic. In a measuring jug, add the seeded jalapeños, garlic, juice of ½ lime, a dash of olive oil and water. Season with salt and pepper to taste, and blend with an immersion blender until you have a smooth jalapeño sauce.
For the pickling, slice the remaining jalapeño and ¼ of the onion into thin strips. In a bowl, mix the jalapeño, onion, juice of ¼ lime, pickling salt and vinegar. Stir and let marinate while you prepare the rest.
In a large skillet, heat a dash of olive oil over medium-high heat. Add the minced pork and, using a spatula, break it up so it cooks evenly. Stir in the Mexican spice mix and cook for 4–5 minutes, stirring occasionally, until the meat is browned. Season with salt and pepper to taste.
Place the tortillas on a baking tray lined with parchment paper and sprinkle the grated cheese on top. Bake on the top rack for 3–4 minutes, until golden.
Cut the remaining lime into wedges. Once the tortillas are ready, serve on plates and divide the meat among them. Top with pickled onion and jalapeño, drizzle with jalapeño sauce to taste, and squeeze lime wedges over the tacos.

Nutrition (per serving)

Calories: 772 kcal
Protein: 48 g
Carbohydrates: 48 g
Fat: 45 g
Fiber: 8 g