Best 4 Pork N Pepper Tacos Recipes

PORK TACOS WITH ONIONS AND PEPPERS

Steps:

• Put a rimmed baking sheet under the broiler; preheat 5 minutes. Toss the pork with 1 tablespoon olive oil and 1 teaspoon fajita seasoning in a large bowl. Transfer the pork to the hot baking sheet and broil 5 minutes. Meanwhile, add the bell peppers, thickly sliced onions, 1 tablespoon olive oil and the remaining 1 teaspoon fajita seasoning to the bowl; toss.
• Turn the pork and scatter the vegetables around it. Broil, tossing the vegetables and turning the pork occasionally, until the vegetables are tender and charred around the edges and a thermometer inserted into the center of the pork registers 145 degrees F, 5 to 7 minutes. Remove the pork to a cutting board and let rest 5 minutes. (Continue broiling the vegetables, if needed.)
• Toss the thinly sliced onion, radishes, cucumbers, jalapenos and brine in a bowl; season with salt and pepper. Add the cilantro, the remaining 1 tablespoon olive oil and the lime juice; toss.
• Slice the pork and toss with the peppers and onions. Serve in the tortillas with the cucumber salad and lime wedges.

CRAVE-WORTHY GROUND PORK TACOS

Steps:

• Heat a wide skillet over medium heat then add the oil. When the oil is hot, press the pork down into the pan, spreading it out as thin as you can so that it browns evenly on one side, about 5 minutes.
• When it begins to brown on one side, use a wooden spoon to break the pork up into small crumbles. Continue to cook until browned on all sides, about 3 minutes.
• Toss 1 tablespoon of the taco seasoning with the pork. Taste a small crumble to see if it needs more seasoning and adjust from there - when using our homemade taco seasoning mix, we use 2 tablespoons.
• Stir in the water and let it come to a simmer. The mixture will thicken and coat the pork. Season with a pinch or two of salt (if you are using packaged seasoning, it may already have salt added).
• Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through. Fill each warmed tortilla with pork and your favorite toppings. We particularly love these with mashed avocado spread onto the bottom of each tortilla then topped with pork, cabbage, pickled onions and sour cream.

POBLANO AND GROUND PORK TACOS

Steps:

• Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
• Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
• Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
• Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

PORK 'N' PEPPER TORTILLAS

Steps:

• Place roast in a 5-qt. slow cooker. Combine the water, bouillon, garlic and seasonings; pour over roast. Top with onions. Cover and cook on high for 1 hour. Reduce heat to low. Cook for 7-8 hours or until pork is very tender., Remove meat; shred with two forks. Return to slow cooker; heat through. Meanwhile, in a skillet, saute peppers in butter until tender., Using a slotted spoon, place about 1/2 cup pork and onion mixture down the center of each tortilla; top with peppers. Add toppings if desired. Fold sides of tortilla over filling; serve immediately.