Pork Soft Tacos

From Everyday with Rachael Ray



Ingredients:
2 tablespoons extra-virgin olive oil
2 small onions, finely chopped
1 pound ground pork
1 tablespoon sweet smoked paprika
Salt and pepper
Eight 6-inch flour tortillas
One 10-ounce package frozen corn, thawed
2 tablespoons finely chopped cilantro (I excluded. Yuck.)
Juice of 1 lime
8 ounces shredded monterey jack or cheddar cheese

Directions:
1. Preheat the oven to 300°. In a large skillet, heat the olive oil over medium heat. Add half the onions and cook until softened, about 5 minutes. Add the pork and paprika and cook, breaking up the meat until browned and cooked through, 8 to 10 minutes. Season to taste with salt and pepper.

2. Meanwhile, place the tortillas on 2 baking sheets and warm in the oven for about 5 minutes. In a medium bowl, combine the corn, remaining onions, cilantro and lime juice. Season the salsa to taste with salt and pepper.

3. To serve, top each warm tortilla with cheese, meat and corn salsa.

Comments:
Adam complained about the corn part of this, but they seemed to go down alright even with that part of it included. These are a little bit messy, and he ended up rolling his like a burrito. I think they could use some additional spicing up (and that's saying a lot coming from this wussy spice eater.) They'd also be good with beef or turkey.