We all love tacos at our house. Maybe it’s because we all absolutely love Mexican food. If you ask me, one of the greatest things about tacos is they are quick, easy, delicious and everyone in our house (even Braydon!) will eat them.
I had a pork tenderloin in my fridge I was needing to use so I made these tacos the other night.
They were good, really good.
We devoured every last piece bit of them which made me kind of sad because I wanted one for lunch the next day. These were so good, I made them two nights in a row last week, and I was informed by Parker that I could make them three or four nights in a row and he would be ok with that.
We all agreed that the fried shells completely took these tacos to the next level, but if you don’t want to fry the corn tortillas, then don’t. If you want to use flour tortillas or crunchy taco shells, by all means do. Feel free to do whatever tickles your fancy.We kept the toppings simple. Just some shredded cheese, fresh cilantro and a drizzle of homemade Cafe Rio dressing. Truly a fabulous, delicious dinner!
- 1 pork tenderloin (1 1/2 - 2 lbs)
- 2 Tbsp. canola oil
- 1 tsp. cumin
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- juice of 1 orange
- Corn tortillas
- Oil for frying tortillas
Cut tenderloin into bite-size pieces. Put in a bowl and sprinkle cumin, salt, pepper and garlic powder. Toss until meat is coated. Set aside.
In a large skillet, heat oil. Add pork and cook over medium heat until pork is browned on all sides. Add the juice of the orange and bring to a boil. Reduce heat and simmer, covered for 5 minutes. Remove lid and increase heat slightly and cook until juice evaporates and pork pieces become somewhat crispy and brown.
To fry corn tortillas, heat oil in an 8-inch skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when a small piece of tortilla is dropped in). Line a rimmed baking sheet with double layer of paper towels. Using tongs to hold tortilla, slip half of tortilla into hot oil. With a long metal knife spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. Flip again and fry other side until golden brown, about 30 seconds. Transfer shell upside down to prepared baking sheet to drain. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.
These directions for frying the shells might seem confusing if you haven't done it before or seen illustrations of it. If you have a simpler way to fry the shells, just do it. You basically just want to fry half at a time, while the other part is out of the oil, but you are holding on to it with tongs the whole time, keeping in bent so it forms a shell. There is a fairly decent video on YouTube which is basically how the directions tell you to do it. If you need to check it out here is the link: How to fry taco shells. If you don't want to bother frying your shells, you don't have to but I promise it is well worth the few minutes it takes.
Recipe Source: 5 Boys Baker