Green Pork Tacos with Mango Salad Topping

Hispanic culture eat tacos almost every day, tacos in Mexico are like sandwich in USA. they can be filled with variety of ingredients and most of the time sold on the popular street vendors in the early morning and late at night.

Most popular are the carne asada tacos with juicy grilled steak topped with onions, chopped cilantro, spicy salsa roja or verde and lime wedges on the side.

Tacos can be made with chicken, pork, steak, ground beef, beans, fish, shrimp and more variations.

This recipe is made with shredded pork, green corn tortillas and spring mango salad topping. I found the green tortillas and inspired me to create this colorful meal for my family. I also used the opportunity to celebrate 5 de Mayo which is a big thing in our culture.

I used crock pot to cook the pork. I marinade the pork the night before with spices and salt. Cooked slow for 6 hours.

I shredded the pork to prepare the tacos, also prepared the mango salad topping.

The corn green tortillas can be found at a Hispanic market or grocery store. To soften the tortilla, place it on the hot comal with oil, cooking each side for 30 seconds.

Salad-red cabbage, jicama, mango, jalapeno, red onion, cilantro, lime juice, vinegar, olive oil and salt

Ingredients:

Pork leg or butt

Marinade pork:

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 tablespoon coriander powder

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon achiote powder

6 bay leaves

6 garlic cloves

fresh rosemary

Rub the marinade onto the pork meat and place it in the slow cook pot. Cook for 6 hours or until meat is tender.

Ingredients for salad topping:

1 cup shredded red cabbage

1/3 cup shredded red onion

1 chopped jalapeno

1/2 cup fresh chopped cilantro

1/2 cup shredded jicama

1/2 cup mango cut thin layers

1 small tomato cut in cubes

1/2 avocado cut in cubes

2 lime juice

olive oil

2 table spoons vinegar

Other ingredients:

corn tortillas

queso fresco

Instructions:

1- Shred the pork meat into bite-size pieces, place it to the side and prepare the toppings.

2- Mix the salad topping ingredients all together.

3- Pre-heat the comal or skillet to warm the corn tortillas. Add a spoon of cooking oil and warm tortillas both sides for 30 seconds.

4- Assemble the tacos by adding the shredded pork meat, salad topping and queso fresco.

Serve the tacos with hot salsa, enjoy

Letty