For the pork:
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500 g pork loin, cut into strips
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2 tablespoons olive oil
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1 teaspoon ground cumin
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1 teaspoon sweet or smoked paprika
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1 garlic clove, finely chopped
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Juice of 1 lime
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Salt and pepper to taste
For the mango and avocado sauce:
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1 ripe mango, diced
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1 avocado, diced
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½ red onion, finely chopped
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1 jalapeño pepper, chopped (optional, for a spicy touch)
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Juice of 1 lemon
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2 tablespoons fresh cilantro, chopped
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Salt and pepper to taste
For serving:
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Corn tortillas
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Thinly sliced radishes
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Sour cream or plain yogurt (optional)
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Lettuce leaves or shredded cabbage
1. Marinate the pork
In a large bowl, mix the olive oil, cumin, paprika, garlic, lime juice, salt, and pepper. Add the pork strips and stir well to coat them completely with the marinade. Let them rest for at least 20 minutes (if you have time, 1 hour in the refrigerator will enhance the flavors).
2. Prepare the mango and avocado sauce
While the pork is marinating, prepare the sauce. In a bowl, mix the mango and avocado cubes with the red onion, jalapeño, lemon juice, cilantro, salt, and pepper. Stir gently to combine the flavors without mashing the ingredients. Refrigerate until ready to serve.
3. Cook the pork
Heat a large skillet or grill over medium-high heat. Cook the pork strips for about 5-7 minutes, stirring occasionally, until golden and fully cooked. Remove from heat and let rest for a few minutes before serving.
4. Assemble the tacos and serve
Heat the corn tortillas in a dry pan or directly over a flame. Fill them with the pork strips, add a generous spoonful of the mango and avocado salsa, and top with radishes, sour cream or yogurt, and lettuce or shredded cabbage.
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