On this, the eve of Cinco de Mayo, I feel it is my duty to provide you with some recipes for any celebrations you’d like to engage in tomorrow.
But first, let us re-read the cautionary of what you should not do tomorrow: My Very Worst Date: Cinco de Bacle.
OK now that we’ve established that you’ll behave yourself (sort of)…let’s talk about what you should EAT.
I made these super-easy tacos on Monday night from a an old Cooking Light recipe. To make them yourself…
Cut 1 lb. pork tenderloin into thin strips and sprinkle with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Heat a large pan and add 2 tsp coconut oil (or olive oil) and add the pork, cooking for about 3 minutes until browned (not cooked through). Transfer the pork to a bowl. Add 1 and 1/2 cups chopped onion and 1 minced jalapeno to the pan and saute until tender. Add 1/2 cup chicken broth to the pan, reduce the heat, and simmer for 1 minute, scraping the pan to loosen the brown bits. Drain one can of diced tomatoes and stir into the mixture, along with the pork, cooking for about 2 minutes. Stir in 3 tbsp chopped cilantro and 2 and 1/2 tbsp lime juice (from two limes) and cook for another minute, until the pork is done. Serve in tortillas with cheese, sour cream, lettuce, and salsa!
If that doesn’t do it for you, here are some of my other favorite Mexican recipes!
Mmm….even though we had tacos this week already, I’m feeling the need to make them again!