Orange and lime juice are traditional ingredients in some parts of Mexico. I’m glad I learned that. This may not be a completely “authentic” recipe, but it’s a satisfying alternative to using a packet of proprietary mix.
- 500g lean minced pork
- 1 Tbsp. lime juice
- 2 Tbsp. orange juice
- 1 med. onion chopped finely
- 1 Tbsp. crushed garlic
- 1 Tbsp. oregano
- 2 tsp. ground cumin
- 2 tsp. dried coriander leaves
- 2 tsp. paprika
- 1 tsp. salt
- 2 or 3 chillies, or more to taste, seeded and chopped
- Oil spray for frying
- Taco shells or tortillas
- Any or all of:
- Lettuce, coriander or baby spinach leaves
- Sliced tomatoes or salsa
- Thinly sliced red onion
- Mix the lime and orange juices into the mince and leave to marinate overnight, or at least 2 hrs
- Brown the marinated pork mince in a lightly oiled frypan then stir in the remaining ingredients and cook slowly until any moisture is evaporated and the meat mixture fragrant, crumbly and well cooked.
- Serve in heated taco shells or tortillas with your choice of lettuce, spinach, fresh coriander leaves, raw onion, tomato and/or salsa and sour cream.
1 – Splash them both sides with a few drops of water and heat on a hot lightly oiled skillet or frypan for a few seconds each side.
2 – Place 4 tortillas on a damp paper towel on a plate, and cover with another damp towel. Microwave on high for 1 minute @ 600W or 40 seconds @ 1000.
Heat taco shells as the packet directs.