Name: Pork Tacos with Roasted Veggies, Fresh Salsa & Lime Crema
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cheddar cheese; 1 small bunch cilantro; 1 cup frozen corn; 1 ½ small pkgs grape tomatoes; 3 limes; ¾ cup plain Greek yogurt; 6 pork chops, boneless; 3 red bell peppers; 1 ½ medium red onions; 18 small corn tortillas; black pepper; chili powder; cumin, ground; extra virgin olive oil; garlic powder; salt

Pork Tacos with Roasted Veggies, Fresh Salsa & Lime CremaPork Tacos with Roasted Veggies, Fresh Salsa & Lime Crema — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

¾ (227 g) block cheddar cheese

1 small bunch cilantro

1 cup frozen corn

1 ½ small pkgs grape tomatoes

3 limes

¾ cup plain Greek yogurt

6 pork chops, boneless

3 red bell peppers

1 ½ medium red onions

18 small corn tortillas

black pepper

chili powder

cumin, ground

extra virgin olive oil

garlic powder

salt

Instructions

Preheat oven to 220°C (425°F). Line two baking sheet pans with aluminum foil to make clean up easier (optional).

Wash and dry the fresh produce.

Place spices in a medium bowl; stir to combine the spice mix.

Peel and halve onions. Mince half and place in a small bowl; set aside. Thinly slice remaining onion and divide between the baking sheets.

Trim, seed, and slice bell peppers lengthwise into strips; add bell pepper and corn to the baking sheets with the sliced onion. Sprinkle veggies with half of the spice mix and drizzle with oil; toss to combine. (Reserve remaining spice mix for the pork.)

Spread veggies out in an even layer. Place baking sheets in the oven (it doesn't have to be fully heated) and roast until softened, 20-25 minutes. Remove from oven.

Meanwhile, zest limes into another small bowl; add yogurt, salt, and pepper. Whisk to combine the lime crema and set aside. (Reserve limes for next step.)

Juice half of the reserved limes into the bowl with minced onion; cut the remaining limes into wedges and set aside for serving.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Halve tomatoes. Add both to the bowl with onion and lime juice along with oil, salt, and pepper; stir to combine the salsa and set aside.

Grate the cheddar.

Pat pork chops dry with paper towels, then thinly slice into bite-sized strips. Place in the bowl with remaining spice mix, and toss to coat.

Preheat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom; add the pork and cook, stirring occasionally, until golden brown and cooked through, 6-7 minutes. Remove from heat.

Warm tortillas in another skillet, oven, or microwave (optional).

Divide tortillas between plates, then fill with pork, veggies, and cheese. Serve with fresh salsa, lime crema, and lime wedges. Enjoy!

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