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Rach shares a quick-cooking taco recipe that calls for pork, fish or chicken made in a flavorful sauce of olives, capers and tomatoes.
"These are usually a vehicle for fish, and firm white planks of fish can be lightly browned or grilled and removed from pan, then make the sauce and gently simmer the fish a few minutes and serve. Here we use sliced pork tenderloin, but thinly sliced chicken breasts work too. For a larger meal, serve with black beans and Cotija cheese and rice." –Rach
For the spice blend, combine in small dish.
Slice pork tenderloin down center and halve. Thinly slice on bias. (TIP: Firm up in freezer for a few minutes for a thinner slice.) If using boneless chicken, slice on bias across breasts. For fish, cut into planks 1x1x3-inch. Season protein of choice with salt and pepper and half of spice blend.
Heat 2 tablespoons oil, 2 turns of the pan, in a large nonstick skillet over medium-high heat, brown the pork (or chicken or fish) in 2 batches, about 2 minutes on each side and remove to platter, fish will take a little less time to lightly brown all over. Add more oil, 2 turns, and the onions, jalapeño and bay, season with salt and pepper, soften for a couple minutes. Add a splash of water to pick up any meat drippings and remaining spice blend. Add garlic, olives and capers, and stir a minute, add tomatoes and simmer 5 minutes and break down a bit, add protein back to pan and simmer 2 to 3 minutes, add the cilantro and lime and serve from pan with corn tortillas, pickled jalapeño peppers and crumbled Cotija.