From Arugula to Ziti: Cilantro Pork Tacos

Recently on a trip to New Jersey to visit family, my husband and I had the opportunity to take in a leisurely lunch with my aunt and uncle in New Hope, Pennsylvania. It was a beautiful day in early spring, making the drive from the Trenton area to the river-side community very pleasant.

We ended up at a Mexican restaurant for lunch and I left the meal inspired. (I'm still not sure if I was punch drunk on the weather or if the food was actually that good.) My uncle had pork tacos for lunch, and the pork had been tossed in cilantro and lime. He was so enthusiastic about the dish that my husband and I left New Jersey sure of one thing—pork tacos were on our menu that week.

We eat a lot of tacos in our house, and if this column is any indication, we love Mexican cuisine. When we first moved in together our tacos were of the store-bought seasoning packet variety. We've gradually graduated up to using fresher ingredients, higher quality meats, and (no surprise) we've gotten much better results. These tacos are delicious, fast, easy, and perfect for eating on your patio.

Cilantro Pork Tacos (serves 2)

1 pork center loin cut
3 limes
1 cup fresh cilantro
4 tortillas (medium sized)
¼ cup grated parmesan cheese
Sour cream
Salt & pepper

For twenty minutes before you're ready to cook the pork, marinate it in the juice of one lime.

Preheat the oven to 400F. Pat the pork dry and sprinkle all over with salt and pepper. Heat a splash of olive oil in a skillet over medium heat, then brown the pork on all sides. Transfer pork to the oven and cook until the internal temperature is 140.

Chop your cilantro and toss with Parmesan and juice from the remaining two limes. When the pork is done, let it rest for 5 minutes and then slice it, and toss it in the lime mixture. Spread a smear of sour cream on the tortillas and fill with the pork mixture.


Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website,


- From Arugula to Ziti: Homemade Tortillas

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