Pork And Corn Tacos With Cilantro Lime Crema Recipes

Steps:

• Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
• Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
• Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
• Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
• Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
• While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
• Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.

Steps:

• Purée the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
• Put the pork in the slow cooker. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.
• Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.
• Make the salsa and assemble the tacos.
• In a blender, mix the jalapeño, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.
• Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeño sauce and top with the sliced red onion.
• Garnish with the cilantro and queso fresco and serve immediately.

Steps:

• Rinse defrosted shrimp under cold water, drain, and pat dry.
• Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
• Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
• While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
• Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
• Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

Steps:

• Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan.
• Add pork, and saute 4 minutes or until browned Remove pork from pan; place in a bowl. Add onion and jalapeno to pan. Add broth; reduce heat, and simmer for 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
• Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork in done.
• Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.