Cinco de Mayo will be celebrated next Monday, but it’s okay to celebrate early. Any excuse for a Margarita and fish tacos works for me. Now, fish tacos are more Californian than Mexican, and if I’m being honest, the recipe I’m about to share here is really a Tex-Mex hybrid. But the spirit of a happy celebration can shine through even if the food isn’t truly authentic.
Tex-Mex Pork ( or Chicken )
1 pound pork tenderloin (or boneless chicken thighs) cut into 3/4″ cubes
1 cup salsa (I use Tostitos medium chunky salsa)
1/4 cup water
cubed avocado (or chopped red onion)
hot cooked rice
1. Film a frying pan with oil. Add the pork (or chicken) to the heated pan.
2. Sprinkle with salt and pepper and saute until lightly browned.
3. Add salsa and 1/4 cup water to the pan; bring to a boil.
4. Reduce heat and simmer five minutes or until slightly thickened.
5. Serve over rice. Top with sour cream and chopped avocado. I used red onion once when I didn’t have an avocado, and it was equally good.
Doesn’t get much easier than this dish. Really quick and really good. Just add a Margarita and have a happy Cinco de Mayo!
I can hear the mariachi band in the background!