These tacos made with leftover pork are quick and easy to make and anything goes. If you don't have pork, use leftover beef, chicken or turkey and even vegetables.
This recipe uses leftover pork and calls for a topping of Pico de Gallo -- a relish of sorts made with finely chopped fresh onions, cilantro, fruits (mango), bell peppers or hot peppers. Don't feel like making the Pico de Gallo? Top the tacos with any favorite chunky salsa.
Round out the meal with leftover rice or use quick-cooking boxed rice.
Pork Tacos With Pico de Gallo
For the Pico de Gallo:
1 teaspoon vegetable oil
1/4 cup white onion, finely chopped
1 plum tomato, cored, diced
1/2 clove garlic, peeled, minced
1/2 to 1 small jalapeno pepper, seeded and minced
1 tablespoon lime juice plus lime wedges for garnish
1 teaspoon white vinegar
1/4 cup chopped fresh cilantro
Sugar to taste
Salt and black pepper to taste
For the tacos:
1 teaspoon vegetable oil
1 1/4 cups cooked leftover pork loin roast, shredded or cubed
Salt and ground pepper
1/2 teaspoon Ancho chile powder (or favorite chile powder to taste)
4 corn or flour tortillas, heated (see below)
1/2 cup shredded cabbage
To make the Pico de Gallo: In a bowl, mix together all the ingredients (vegetable oil through sugar). Season with salt and pepper and set aside.
To make the pork: In a medium nonstick skillet, heat the vegetable oil over medium heat. Season the shredded leftover pork (or chicken) lightly with salt, pepper and chile powder.
Add pork to the skillet; saute it to heat through.
Divide the pork among the tortillas and serve topped with shredded cabbage and Pico de Gallo. Garnish with lime wedges.
To heat tortillas: Wrap them in slightly damp paper towels and place on a microwave-safe plate. Cover with plastic wrap. Microwave on high for 30 to 45 seconds.
Nutrition information: Each serving (2 tacos) contains approximately 278 calories (42 percent from fat), 13 g fat (3 g saturated fat), 22 g carbohydrates, 18 g protein, 354 mg sodium, 46 mg cholesterol, 4 g fiber.
Food on 12/24/2014