Set up the table for everyone to be able to assembly their own tacos. Remember to have salsa, sour cream and other taco favorites for condiments. Fruit kabobs and Spanish rice complete this meal.

Tacos con Puerco

1 pound ground pork
1 (8-ounce) can tomatoes, cut up
1/4 cup chopped onion
1 tablespoon chili powder
1/4 teaspoon garlic powder
Salt and pepper, to taste
8 taco shells

1 to 2 cups shredded cheddar cheese for accompaniment
2 cups shredded iceberg lettuce for accompaniment
2 tomatoes, chopped for accompaniment

Lime wedges for accompaniment

1. In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder. Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally. Season to taste with salt and pepper.
2. Heat taco shells and portion filling into shells; top with, cheese tomatoes and lettuce and a squeeze of lime.

Serves 4.

Recipe and photograph provided courtesy of Pork, The Other White Meat.