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Crispy Ancho Pork Tacos

yield: 4 total time: 60 minutes
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Ingredients

  • 2 1/2 pounds pork shoulder steaks slightly frozen so it's easier to cut
  • 3 tablespoons cooking oil 3 TBSP total
  • 2 teaspoons ancho chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1 tablespoon lime juice
  • pepper
  • salt
  • 12 corn tortillas
  • 8 ounces queso fresco or similar soft cheese, crumbled
  • 3 cups shredded cabbage
  • sour cream optional
  • jalapeno optional
  • diced tomato optional
  • avocado optional

Nutrition

  • Calories : 950 calories
  • Carbohydrate : 46 grams
  • Cholesterol : 220 milligrams
  • Fat : 61 grams
  • Fiber : 8 grams
  • Protein : 60 grams
  • SaturatedFat : 21 grams
  • Sodium : 880 milligrams
  • Sugar : 7 grams
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