Pork Tacos with Orange Salsa
By Jessica RudolphPublished on January 2, 2024
Time
30 Minutes
Yield
Serves 4
Ingredients
2 oranges 1 small red onion, halved and sliced thin2 tablespoons minced fresh cilantro 1 serrano chile, stemmed and sliced thin1 tablespoon lime juice, plus wedges for serving¾ teaspoon table salt, divided1 pound ground pork 2 teaspoons Goya Sazón with Coriander and Annatto 2 tablespoons tomato paste 1 tablespoon minced canned chipotle chile in adobo sauce ½ cup water 8 (6-inch) corn tortillas, warmed
Before You Begin
We like to serve these tacos with diced avocado and finely shredded cabbage.
Instructions
- Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments into bowl. Add onion, cilantro, serrano, lime juice, and ½ teaspoon salt and toss to combine. Set aside salsa.
- Combine pork, Sazón, and remaining ¼ teaspoon salt in 12-inch nonstick skillet and cook over medium-high heat, breaking up meat with wooden spoon, until cooked through, 6 to 8 minutes. Stir in tomato paste and chipotle and cook until paste darkens, about 1 minute. Stir in water and cook until sauce thickens and coats meat, about 2 minutes.
- Divide filling evenly among tortillas and top with salsa. Serve with lime wedges.
Time
30 MinutesYield
Serves 4Ingredients
2 oranges
1 small red onion, halved and sliced thin
2 tablespoons minced fresh cilantro
1 serrano chile, stemmed and sliced thin
1 tablespoon lime juice, plus wedges for serving
¾ teaspoon table salt, divided
1 pound ground pork
2 teaspoons Goya Sazón with Coriander and Annatto
2 tablespoons tomato paste
1 tablespoon minced canned chipotle chile in adobo sauce
½ cup water
8 (6-inch) corn tortillas, warmed
Ingredients
2 oranges
1 small red onion, halved and sliced thin
2 tablespoons minced fresh cilantro
1 serrano chile, stemmed and sliced thin
1 tablespoon lime juice, plus wedges for serving
¾ teaspoon table salt, divided
1 pound ground pork
2 teaspoons Goya Sazón with Coriander and Annatto
2 tablespoons tomato paste
1 tablespoon minced canned chipotle chile in adobo sauce
½ cup water
8 (6-inch) corn tortillas, warmed
Ingredients
2 oranges
1 small red onion, halved and sliced thin
2 tablespoons minced fresh cilantro
1 serrano chile, stemmed and sliced thin
1 tablespoon lime juice, plus wedges for serving
¾ teaspoon table salt, divided
1 pound ground pork
2 teaspoons Goya Sazón with Coriander and Annatto
2 tablespoons tomato paste
1 tablespoon minced canned chipotle chile in adobo sauce
½ cup water
8 (6-inch) corn tortillas, warmed
Why This Recipe Works
Sazón seasoning contributed both savory flavor and vibrant color to these tacos, while a fresh citrus salsa cut through the rich pork.
Before You Begin
We like to serve these tacos with diced avocado and finely shredded cabbage.
Instructions
- Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments into bowl. Add onion, cilantro, serrano, lime juice, and ½ teaspoon salt and toss to combine. Set aside salsa.
- Combine pork, Sazón, and remaining ¼ teaspoon salt in 12-inch nonstick skillet and cook over medium-high heat, breaking up meat with wooden spoon, until cooked through, 6 to 8 minutes. Stir in tomato paste and chipotle and cook until paste darkens, about 1 minute. Stir in water and cook until sauce thickens and coats meat, about 2 minutes.
- Divide filling evenly among tortillas and top with salsa. Serve with lime wedges.
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