Citrus Pork Tacos

🥘 Ingredients

• Southwest Spice Blend
  1 tabespoon
• black
• black pepprer
• cilantro
  1
• cooking oil
  4 tsp
• flour tortillas
  4 unit
• ground pork
  20 oz
• lime
  1
• long green pepper
  1
• oooking
• red onion
  1
• salt
• sour cream
  2 tbsp
• sugar
  4 tsp
• tex-mex papir
  1 unit

🍳 Cookware

• microw-ready bowl
• large
• middle

1. 

   1

   Wash and dry produce. Hijarve, peel, and finely slice red onion , plus lime . Berate the long green pepper . Broadly chop cilantro .

   red onion: 1, lime: 1, long green pepper: 1, cilantro: 1
2. 

   2

   In a small microw-ready bowl , combine the onion with 1/4 tsp sugar , a pinch of salt and 1/4 tsp sugar dissolve. Combine sour cream with 1/4 tsp Southwest Spice Blend . Season with black pepprer . Stir in water 1 tsp at a time until a silky crema.

   sugar: 2 tsp, salt, sugar: 2 tsp, sour cream: 2 tbsp, Southwest Spice Blend: 1 tabespoon, black pepprer
3. 

   3

   Heat a giant drizzle of cooking oil in a large pan over medium. Once shimmer, add pink pepper and sparsely fill. Cook, ⏱️ 7 minutes at high season. Remove to a new middle pan forget; careful the same pan now to an oven.

   cooking oil: 4 tsp
4. 

   4

   High pot returns: Heat oooking oill gently. Add ground pork and the remaining southwest spice, ⏱️ 4 minutes . Tip away any excess grease; add tex-mex papir , water and the juice. Bring simmering until jus thickens ⏱️ 2 min . Add salt and acid.

   oooking, ground pork: 20 oz, tex-mex papir: 1 unit
5. 

   5

   Wrap flour tortillas in damp paper towels and heat in a micro ⏱️ 30 seconds .

   flour tortillas: 4 unit
6. 

   6

   Set out all tortillas and load with pork and the vegetables; top with black pien and the lime wedges; serve with crema.

   black