It’s Taco Tuesday! On today’s menu is a repeat of a simple and very healthy spin on the ‘regular taco‘…Taking all the taco fixings and topping them onto a wedge – then drizzling on a bit of Creamy Avocado Poblano dressing…yum…another great Taco Night!!
Pork Taco Wedge
1 lb ground pork
extra virgin olive oil
1 teaspoon dried cilantro
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon salt
fresh ground pepper
1/2 cup diced red onion
1 cup frozen corn
1 cup black beans (rinsed & drained)
1/2 cup crumbled Cotija cheese
Garnish: Diced tomatoes & red onion, Cilantro & Lime
Marie’s Creamy Avocado Poblano Dressing
In one skillet, sauté the corn, black beans and red onion in 1 tablespoon olive oil 5-7 minutes on medium heat; season with salt & pepper, In a second skillet, heat a little extra virgin olive oil; brown the ground pork 8-10 minutes on medium heat until cooked through; adding the spices as it cooks.
Cut the iceburg lettuce into wedges (as many as you need tonight – reserve the remaining iceburg lettuce for another day). Gently rinse the lettuce wedges and pat dry. Remove the upper portion of each wedge. Fill each wedge with some seasoned cooked pork, and top with corn-black bean mixture, diced tomatoes & red onion, cilantro, Cotija cheese and squeeze with some lime.
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