(This one is way easier to follow if it's broken down into sections)
Spice Mixture
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
Combine in a small bowl. Divide in half.
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Roasted Veggies
- 2 red bell peppers
- 1 medium red onion
- 1 cup frozen corn
- 1 tbsp olive oil
- Half of the spice mix
Preheat oven to 425°F. Slice the bell peppers and half of the onion into thin strips (save the other half of the onion for the salsa). Put into a bowl with the frozen corn, olive oil, and spice mix. Toss to combine. Spread out in a single layer on a baking sheet. Roast in the oven until the veggies have softened, about 18-20 minutes.
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Lime Crema
- 1 lime
- ½ cup plain Greek yogurt
- ½ tsp salt
- ⅛ tsp black pepper
Zest lime into a small bowl (save the lime for the salsa). Add yogurt, salt, and pepper and mix.
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Fresh Salsa
- The lime you zested for the crema
- The other half of the onion from the roasted veggies
- 1 small bunch cilantro
- 1 pint grape tomatoes
- 2 tsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Juice the zested lime into a medium-size bowl. Finely chop the cilantro, mince the other half of the onion, and quarter the tomatoes. Combine with lime juice. Add olive oil, salt, and pepper. Mix.
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Pork
- 4 pork chops, boneless
- 1 tbsp olive oil
- Half of the spice mix
Slice the pork chops into thin strips. Toss with the remaining spice mix. Preheat a skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom. Add the pork, cook, stirring occasionally, until the pork is golden brown, 4-6 minutes.
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Tortillas
- 12 small corn or flour tortillas
Wrap the tortillas in a damp towel and microwave until heated through, 30 to 60 seconds.
Tacos: Assemble!
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Original recipe: Mealime
Posted by Piera