Description
The highlight of this taco is the chimichurri. If you haven’t already heard about this sauce, you should really try it and ask yourself why you didn’t try it sooner. It is spicy, limy, tangy, creamy and perfect as a marinade or sauce for grilled meat. I always make a big batch as one of my kitchen staples.
Ingredients
- FOR THE CHIMICHURRI SAUCE:
- 3 cloves Garlic, Peeled And Minced
- 2 whole Jalapeno, Seeded And Minced
- ¼ cups Red Wine Vinegar
- ½ cups Chopped Fresh Flat-leaf Parsley
- ½ cups Chopped Fresh Oregano Leaves
- 2 whole Lime Juice
- ¾ cups Extra Virgin Olive Oil
- 1 teaspoon Salt
- ½ teaspoons Freshly Ground Black Pepper
- FOR THE TACOS:
- 2 whole Pork Tenderloin, Trimmed Of Excess Fat, Patted Dry
- ⅓ cups Dijon Mustard
- 1 Tablespoon Salt
- ½ Tablespoons Freshly Ground Black Pepper
- 1 cup Panko Breadcrumb
- 1 package Taco Shells (10 Piece Size)
- 1 cup Cubed Mango
- 2 cups Shredded Lettuce
- ½ cups Diced Red Onion
- Optional For Serving: Lime Wedges
Preparation
Combine garlic, jalapeno, vinegar, parsley, oregano, and lime juice in a blender. Add olive oil and season with salt and pepper. Blend well and set aside at room temperature to allow the flavours to marry.
Preheat oven to 400 F.
Slice pork into strips and put them into a bowl with the Dijon mustard. Mix to coat and set aside to marinate for a few minutes.
Combine salt, pepper and breadcrumbs in a shallow bowl or plate.
Coat each pork strip with the breadcrumb mixture and place them in a single layer on a rimmed baking sheet that you’ve lined with parchment paper. Bake for 15 to 20 minutes. Remove from oven and set aside.
Heat the taco shells according to package directions.
Fill each taco shell with a bed of lettuce, 3 or 4 pork tenderloin strips, 2 tablespoons of chimichurri, and sprinkle mangos, lettuce and red onion on top. Serve with lime wedges.
