Tacos Acorazados with a Northern European Twist

Ingredients

In this Northern European adaptation, we replace the traditional Mexican ingredients with Nordic flavors. Instead of using traditional Mexican spices, we incorporate dill and other herbs commonly found in Scandinavian cuisine. The pickled vegetables add a tangy element, reminiscent of the pickled herring often enjoyed in Northern Europe. The result is a unique fusion dish that pays homage to both Mexican and Nordic culinary traditions. We alse have the original recipe for Tacos acorazados, so you can check it out.

• 8 small corn tortillas 8 small corn tortillas
• 500g (1.1 lb) boneless pork loin, thinly sliced 500g (1.1 lb) boneless pork loin, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• 1 cup pickled cucumbers, thinly sliced 1 cup pickled cucumbers, thinly sliced
• 1 cup pickled red onions 1 cup pickled red onions
• 1 cup sour cream 1 cup sour cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon olive oil 1 tablespoon olive oil

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugar: 5g)
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the sliced pork loin, vegetable oil, smoked paprika, dried dill, garlic powder, salt, and pepper. Mix well to coat the meat evenly.
3. 3.
   Heat a skillet over medium-high heat and cook the marinated pork slices until browned and cooked through, about 4-5 minutes per side.
4. 4.
   Place the corn tortillas on a baking sheet and warm them in the preheated oven for 3-4 minutes, until they are slightly crispy.
5. 5.
   In a separate bowl, mix the sour cream, fresh dill, lemon juice, and olive oil to make the dill sauce.
6. 6.
   To assemble the tacos, place a crispy tortilla on a plate and top it with a few slices of cooked pork. Add a generous amount of pickled cucumbers and red onions. Drizzle the dill sauce over the toppings.
7. 7.
   Repeat the process for the remaining tortillas and serve the tacos immediately.

Treat your ingredients with care...

• Pork loin — For best results, choose a lean cut of pork loin and slice it thinly for quick and even cooking.
• Pickled cucumbers — If you prefer a milder flavor, you can rinse the pickled cucumbers before using them in the recipe.
• Fresh dill — Make sure to chop the dill just before using it to preserve its vibrant flavor.

Tips & Tricks

• Experiment with different pickled vegetables such as radishes or carrots for added variety.
• For a spicier kick, add a pinch of chili flakes to the marinade.
• If you prefer a lighter version, use Greek yogurt instead of sour cream for the dill sauce.
• Serve the tacos with a side of fresh salad greens for a complete meal.
• Don't forget to warm the tortillas in the oven before assembling the tacos to enhance their crispiness.

Serving advice

Serve the Scandinavian-inspired Tacos Acorazados as a main course for lunch or dinner. Accompany them with a side of mixed greens or a refreshing cucumber salad to complement the flavors.

Presentation advice

Arrange the tacos on a platter, garnishing them with a sprinkle of fresh dill and a lemon wedge. The vibrant colors of the pickled vegetables and the creamy dill sauce will make the dish visually appealing.