Pork Tacos with Radish-Avocado Salsa

I think one of the funnest dinners to cook is a Mexican-inspired dish. I love all of the individual pieces to it and serving up something of a food assembly line. This time around, I decided to try out a shredded pork entree for a change. Now, you can use the pork recipe from the following link, but I had the time to drop a pork tenderloin in a crock pot, so I went that route. I just picked up a 1.5 pound pork tenderloin, placed it in a crock pot with one cup of water, one chopped yellow onion, and four cloves of chopped garlic and let it go on low for about six hours. After six hours, I added one packet of taco seasoning to the crock pot and continued to cook on low for another hour. At this point, the pork should literally melt apart and will need little work to shred.

In the meantime, I used this recipe to make the radish-avocado salsa. I don't normally like radishes, but this was a refreshing take on the normal tomato-based salsa. It was equally great served with tortilla chips or as a topper for the pork tacos.

I pulled all of this together with warmed tortillas, chopped cherry tomatoes, lettuce, a habanero salsa (in addition to the radish-avocado salsa), and hot sauce. Sides included red rice and refried beans (I put most of the work into the homemade salsa and the entree rather than in the sides).