Week Night Yum Yum: Hump Day Pork Tacos with Fall Slaw

Wednesday, November 3, 2010

Pork loins often come two in a package. If you're a family of 2-4 (especially with small kiddos like me!) you're often left either cooking the other loin the next night all over again or serving the same exact meal two nights in a row. As much as I love pork loin, I don't love it that much; I need something different but don't necessarily have the time in between toy fights and laundry to do another roast from scratch. So.....I cook it once and use it twice.

This recipe uses leftover pork loin from the night before. The super bright flavored jicama slaw adds an amazing sweet and tangy flavor to the whole taco, and the cumin crema brings it all home. You can put this meal together literally in seconds, and it'll taste like it took all day to make. It's a perfect colorful pick-me-up for anotherwise mundane mid-week meal. And go ahead and have that mojito right along with it....I won't tell anyone. ;)

Pork Tacos with Fall Slaw
1 leftover roasted pork loin (recipe here)
1 portion Fall Slaw (recipe here)
cheddar-jack shredded cheese blend
corn tortillas (or flour if you like)
1/3 cup sour cream
1/4 tsp ground cumin
1/2 tsp toasted cumin seeds
juice of 1 lime
kosher salt

Cut the pork into small, bite-sized cubes (or shred it if you like). Set aside.

Combine the sour cream, ground cumin, cumin seeds, lime juice and salt to taste in a small bowl. Set aside.

To warm tortillas, place desired amount of corn torillas on a paper towel. Top the last tortilla with another paper towel, and microwave for 1 minute.

To build the tacos, take two corn tortillas (1 flour if using) and line up some pork. Add some cumin crema to taste, top with a heaping of the Fall Slaw, and sprinkle with cheese. Serve immediately.

My Notes:
You can certainly substitute chicken or even beef for the tacos. I do love the pork flavor though.

The cumin crema can keep up to a week in the fridge.

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