From “Tacos,” by Mark Miller (Ten Speed Press). If saving leftovers for lunch, carry the pork, avocado and tortilla separately. Makes enough for 8 tacos.
Ingredients
1 1/2 pounds boneless pork loin, cut into 1/2-inch-thick slices
1/2 teaspoon coriander seed, toasted and ground (or ground coriander seed)
1/4 teaspoon canela (Mexican cinnamon) or a pinch ground cinnamon
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
8 soft yellow corn tortillas for serving
Garnish: avocado slices dressed with a squeeze of fresh lime juice
Directions
In a large bowl, place the pork slices and sprinkle with the coriander, canela or cinnamon, salt and pepper, being sure to coat the pork evenly. In a large, heavy skillet, heat the oil over medium heat. Add the pork slices and sear on both sides until the meat is barely cooked through, about 6 minutes. Dice the pork into bite-sized pieces and serve immediately.
Lay the tortillas open face on a platter. Divide the filling equally between the tortillas and top with avocado and salsa. Grab, fold and eat right away.
