I am like a kid in a candy shop when I go into grocery stores in other big towns. All the things we can't buy here impress me so much. When I pulled into the grocery store parking lot I noticed a Bueno right next door but it wasn't quite time for lunch. So my intention was to grab lunch on my way home after I left the store.
Now, don't laugh if this is a product that's been around forever and I'm just discovering it. Remember,I live in the sticks.
Today when we were trying to decide what to use for the tacos we came across a chunk of pork tenderloin that was leftover that I'd vacuum sealed and put in the freezer. And my husband said he really wanted to use that.
So we used a basting brush to put a little olive oil on the corn tortillas and heated them in a skillet to soften them. Washed and mixed the salad ingredients and heated and sliced our leftover pork tenderloin. The one ingredient that would have sent this over the edge is fresh cilantro. But I didn't have any and neither of us cared enough to drive to town to buy some. But really.. it's got to be on there next time we make this.
There are so many different ways you can make this "truck" tacos. If you are a fish taco person use tilapia or cod. If you prefer beef you can purchase fajita meat or pre-cooked angus, and if you are a chicken person you can choose any kind of chicken you like. I think Rotisserie, fajita chicken, grilled, etc.. would be good.
I don't know how many of you remember my quesadillas but I think the roast beef that I use in those would make AMAZING truck tacos. That would be my first choice if I hadn't found this pork in the freezer.
So... this was my good idea. Sometimes they turn out alright. Sometimes they don't. This was pretty authentic for semi-homemade. For the sticks.. ;)