Pork Loin Breakfast Tacos
Aji Verde (Peruvian Green Sauce):
Using a sharp knife, cut pork loin in half and reserve the other half for another recipe. Cut the remaining half in small, diced pieces and set aside
Add lime juice, honey, chili powder, garlic powder, salt, and cumin into a large bowl. Whisk to combine and then toss diced pork loin into the mixture
Heat a large cast iron skillet to medium-high heat. Once the skillet is hot, drizzle with olive oil. Add the pork loin and cook for 2-3 minutes, then add onions and bell peppers to sauté until onions are translucent. Add cut French fries to the cooked pork loin mixture, stir and cook for an additional 2-3 more minutes. Keep warm
While the pork loin is cooking, warm up corn tortillas using the flat top or over a gas stove until warm and pliable. Keep warm by placing it in a paper towel or kitchen towel
Aji Verde Sauce: In a food processor or stick blender, combine all ingredients and blend until smooth and bright green. Adjust seasoning, if needed. Store in an airtight container
To assemble: Place 2 tortillas per taco, four total, on each plate (the double tortilla will help them keep from breaking apart.) Top with pork loin, shredded jack cheese, drizzle with Aji Verde, and add a lime wedge on the side, if desired.