These can be made very quickly for an effortless week night dinner, but would easily be welcome for lunch, brunch or as part of a taco bar to serve to a crowd.
The pork is lean but flavorful and could also be used in quesadillas or stuffed poblanos just as well.
I am not one to use jarred sauces but Bunches of Bunches Provisions was a happy discovery! Now I can enjoy a more authentic Mexican meal without the traditional time intensive process.
2 Cara Cara Oranges, torn into segments (with skin on)
3 TB (for marinade) + 1-2 TB (for cooked pork) Oaxacan Mole Sauce by Bunches of Bunches Provisions
1lb pork loin cut into 2 thick pieces
1 cup fresh-squeezed orange juice
Olive oil for browning
Hard taco shells (see note)
Crisp lettuce, cleaned, dried and sliced (approximately 1-2 leaves per taco)
Thinly-sliced radishes (approximately 1 radish per taco)
Avocado (approximately 1/8 large per taco)
1 tsp Fresh salsa per 1/4 avocado
Lime juice for seasoning
Sea salt and pepper for seasoning
Torn cilantro, cleaned and dried
I love San Juan Island brand salsa or Salsa Rosa brand, medium hot.
I like to add some additional torn, fresh cilantro on top.
I also like to drizzle some fresh crema over top. Simply mix plain yogurt or sour cream with fresh lime juice and/or a bit of water and stir well to get a good drizzling consistency.
Cabbage is also a fine substitute for lettuce.