Ok so I am posting my last leftover recipe for pork loins because (1) I used all my pork loin and (2) my family will disown me. I did have fun re-inventing pork loins for four days. Transforming leftovers is one of my favorite things to do. Depending on what I have in the fridge, tacos are my number one “go-to” dish to flip leftovers. In this case, I had left over pork loin, but I normally use whatever I have. I’ve also done this with leftover chicken and beef.
I chop up my leftovers into small pieces, season them and sauté them in a skillet along with cooked onions and taco seasoning. I have actually made taco seasoning from scratch – but not this time. Just a couple of simple, fresh, and in some cases canned additions can give pork loins a whole new flavor. Usually the finished product in no way resembles the original dish.
I usually don’t have time, patience or tools to make my own taco shells so I use store bought. I found these amazing store-bought taco shells at a new Sprout Grocery store that opened in my neighborhood. I will try to use these often because they taste amazing and authentic.
I just lightly fried them on each side and served the tacos alongside some fresh salsa and corn, cheese, canned pineapples, sour cream and sliced avocado.
I must admit, pork loin is more exciting as tacos. And I can finally use my left over cilantro. My recipe card says 1 cup but I put as much in my food as possible. I am the biggest cilantro fan.
This meal takes about 20 minutes to prepare. I am always short on time, so anything I can do to get food on the table fast is a win-win for me. Try it and let me know how it worked out.
Click the links to see the original pork loin crock pot meal I made a couple of days ago. You can probably make some spanish rice to go with it.
Watch this easy video for more. Happy cooking!
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