This recipe is a winner. It can easily be adapted to be vegetarian (load on the peppers, beans and zucchini) or for other proteins (fish, chicken, shrimp – whatever you desire). Feel free to put your own twist on this oh-so-tasty experiment!!
NOTE: Take leftover pork chop from the Day Two dinner suggestion and….
1. Chop up pork into small bite-sized pieces. If you have just retrieved the pork from
the fridge, heat it in the microwave in 30-second intervals until warm throughout.
Alternatively, you can throw the chopped up pieces into a small frying pan with a sprinkle
of water under a medium/low heat and cover, stir occasionally until warm. Set aside.
2. In a small frying pan, add a smidge of oil and heat over medium/low heat.
3. Add the corn tortilla to the pan, cover and allow to warm for 2 minutes.
4. Flip tortilla and sprinkle generously with Mexican cheese. Cover, allow to heat until all
the cheese is melted. Remove tortilla from heat and set aside (cover it under an extra
pot top if you have one handy) and repeat with a second tortilla.
5. To make tacos, place about 2 heaping tablespoons of your black bean and corn salad in
the center of the cheesy side of the tortillas. Put about ½ the pork into each taco.
6. – OPTIONAL – Slice ½ an avocado onto the top of the prepared tacos. Sprinkle avocado
with a pinch of salt.
7. – OPTIONAL – Add a few drops of sriracha to the prepared taco.
8. Wrap taco and enjoy!