Notes: These tacos were a grocery store inspiration. I wanted something fast and simple for dinner. As I was walking by the meat section, I saw pork cube steaks. They're pounded thin, so they cook very quickly and they are inexpensive. On their own, they might not be that exciting, but cut thin and served in a taco they're great. I thought they'd be best with a light crust sort of like a lighter version of country fried steak.
If you have the time, it would be nice to rub the seasoning on the steaks and marinade them in the fridge for an hour or so.
I used some bagged slaw mix for the simple slaw, but if you have fresh cabbage, by all means use that.
I only made enough tacos for Scott and I, so I only used two steaks. If you're feeding four people, I'd use four steaks.
Ingredients:
2-4 pork cube steaks
1 cup flour
2 teaspoons brown sugar
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
2 teaspoons hot sauce
1/2 teaspoon salt
Oil for pan frying
Corn tortillas
Simple Slaw (recipe follows)
Directions:
Heat enough oil to pan fry the pork steaks on medium in a large skillet. While the oil is heating, whisk together sugar, cumin, chili powder, paprika, salt, and hot sauce in a small bowl to make a paste. Rub the paste all over the pork steaks. Let stand just a few minutes.
Put the flour on a plate or in a wide bowl. Dredge the pork steaks in the flour. Fry for about 4 minutes per side until they're a deep golden brown. Transfer to a plate lined with a paper towel to absorb the excess grease.
When the steaks are finished, slice them into thin strips. Warm the taco shells and assemble the tacos with the steak and the slaw. Enjoy!
Ingredients for slaw
1 heaping cup of shredded cabbage
2 rounded tablespoons mayo
2 tablespoons sweet relish
1 teaspoon celery seed
Whisk mayo, relish, and celery seed together in a bowl. Add in the cabbage and toss to coat.
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