Pork Tenderloin Street Tacos

In my post for herb roasted pork tenderloin, I mentioned that you can use the leftover pork for pork tacos.  This is a fun and easy way to completely change up your leftovers.  Keep this in mind when you have leftover roasted or grilled chicken.

For the pork component of the tacos, I dice the cooked meat and combined this with a can of slightly drained Ro-Tel.  Being a good Texas girl, there is never a time we do not have at least one can of Ro-Tel in the pantry.  Simmer the meat with the Ro-tel until it is heated through.  If your meat retains too much liquid once heated, let it cook uncovered until the liquid cooks off.

While your meat is simmering, cut half an onion and half a bell pepper (green works fine, but yellow or red add great color) into strips like you might for a stir fry.  With a little bit of oil, saute the onions and pepper until they have softened slightly.  Be careful to not overcook.  The vegetables are best when there is still a little bit of crunch.

I prefer to serve our tacos on corn tortillas, but my children like flour, so we do both.  Once your meat is heated and the veggies are ready, wrap your tortillas in a slightly damp paper towel, and microwave for 20 seconds (or more if needed - be careful as they will turn rubbery if you heat too long).  Place the meat in the tortilla, add the onions and bell pepper and sprinkle a little cheese on top.  For a more authentic taco, you could use queso fresco, but sometimes I opt for what we already have in the refrigerator (example - Kraft shredded cheddar).

I like to then have Mexican condiments on the table.  Things like guacamole, pico de gallo, sour cream or salsa make great additions.  Don't be afraid to have some fun with salsas and offer things like a mango or pineapple salsa.  For our family we all assemble our own tacos and we each have our own style.  Get creative and have fun with this one!