Pork Tacos, Baby

Aside from the fact that I was a little under-the-weather and had been caring for an ailing child all week, I have to say, this was the best meal I have cooked in quite sometime.  Sometimes the key is just to layer so many flavours that your sensory taste receptors say, "Yeah!" It was a 'throw it all in the pot' kinda meal that worked.  And worked.

Recipe:  Pork Tacos

2 Tablespoons Chili powder
1 teaspoon cumin
1/2 teaspoon red chili flakes
1/2 teaspoon cayenne
1/2 teaspoon salt (or to taste)
2 lbs. boneless pork, cubed (I used natural boneless, lean country style ribs)
1 1/2 Tablespoons vegetable oil
Corn cut from 2 cobs
1 tin sliced, pickled jalapeños, including liquid
6 sliced baby portabello mushrooms
1 finely chopped shallot
1/2 finely sliced onion
1 tomato, chopped
corn tortillas
salsa
low fat sour cream
lime juice
cilantro

Season the pork with the spices

Get a wok screaming hot first, then add the oil.  Add the pork and brown on all sides.

Remove the pork and set aside.  Bring the wok back to high heat and add the veggies.  Cook thoroughly, then add back the pork to finish cooking.

Meanwhile, heat corn tortillas on a dry, hot pan - a few seconds on each side.

Top with salsa and low fat sour cream and CHEESE!