Greek Style Pork Tacos from Super Easy Taco Cookbook

I was sent a copy of Super Easy Taco Cookbook at no charge. All Opinions are my own. Please enjoy this recipe for Greek Style Pork Tacos from the book.

Super Easy Taco Cookbook is full of well, super easy taco recipes. In addition to the tradition Mexican tacos you would expect there are also a collection of “fusion” tacos that make eating this type of no forks and knives necessary food fun. (OK – maybe you need a fork to clean up the bits that fall out of your taco but you know what I mean.)

When I decided to pick a recipe to try I found one that looked a bit different and fit the ingredients I had on hand. OK – I’m lazy and didn’t want to walk to the grocery store. I admit it. So with that confession given I present you with the following meal from the cookbook. Enjoy!

Table of Contents

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Greek Style Pork Tacos

Serves 4

1 large egg
1/4 cup milk
1 TBS tomato paste
1 tsp onion powder
1 tsp dried oregano
1 tsp dried mint
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 pound ground pork
1/2 cup bread crumbs
1/2 cup cornstarch or flour
1/4 cup cooking oil
4 pita breads, warm
1 cup Raita

Raita Recipe

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1 cup plain yogurt – not Greek style
1 tsp ground coriander
1 tsp ground cumin
half a cucumber seeded and chopped
1/4 cup fresh cilantro
1 TBS chopped scallion, green part only
1 serrano chile, seeded and chopped (optional)

Make the Raita*

In a medium bowl mix the yogurt, coriander, and cumin. Season with salt to taste and mix for 1 minute.
Fold in the cucumber, cilantro and scallion. Add the serrano chile if using (for a spicy option) Taste and add salt as needed.
Cover the bowl with plastic wrap and refrigerate until ready to serve. The raita will remain fresh for up to two days.

*when I make raita I grate the cucumber, salt it and let it sit in a strainer for about half an hour. Then I squeeze it to get the liquid out. That is what the photo demonstrates which is different from the recipe instructions. I also do not had the serrano as I am deathly allergic to hot peppers. Or cilantro. We do not like it.

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Tip: Add fresh mint, garlic, ginger, and dry spices and process in a blender or food processor. This raita style is a smooth sauce, not chunky.

Shortcut: Buy ready made raita. Whole Foods sells this sauce in their ready made section

For the Meatballs

In a large bowl mix whisk together the egg and milk for 1 to 2 minutes, until the mixture is completely emulsified. Add the tomato paste and whisk until combined. Add the onion powder, oregano, mint, salt and pepper. Whisk again for about 1 minute.
Add the pork and with your hands mix it into the egg batter. Add the bread crumbs and mix until it all the ingredients come together.

Use a small ice cream scoop or spoon to form 2 inch meatballs. Dust the meatballs with cornstarch and set aside on a clean plate.
In a large saute pan or skillet, heat the oil over medium heat until shimmering. Add the meatballs being careful not to overcrowd the skillet and panfry for 2 to 3 minutes turning each meatball once or twice. You may need to work in batches.
Drain the cooked meatballs on paper towels keep the meatballs warm in the oven on a baking sheet.
Serve the meatballs in the warm pita with the raita

How Were the Pork Tacos?

They were nóstimo which according to an online translator is Greek for delicious. If I have inadvertently cursed or something I apologize. We both enjoyed these – I hadn’t made raita in a while and had forgotten how much we both enjoy this sauce.

The last time I made it was an easy shrimp recipe. Now that Adriana has reminded me of how delicious it is I will have to make it again.

I know I am going to look forward to trying some more of the fun recipes in her latest cookbook. I know I enjoy cooking from her first book, Best of Mexican Cooking. Be sure to check both of them out – they would make a great gift for the cook on your holiday gift list!