The cuisine we now call Tex-Mex is rooted in the state’s Tejano culture (Texans of Spanish or Mexican heritage who lived in Texas before it became a republic) and also Mexican immigrants who hailed largely from Northern Mexico. Until the 1970s, though, most people referred to it simply as Mexican food.
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sea salt and ground black pepper
Prepare all your ingredients.
Brush your pork with olive oil; rub all over with combined seasoning mix and chili powder. Cover and refrigerate for 10 minutes.
Heat a medium saucepan or barbecue over medium high heat. Cook pork for 4 minutes or until browned all over. Reduce the heat and cook further for 10 minutes of until cooked. Remove from the heat; rest, coved, for 5 minutes.
Meanwhile, combine the avocado, tomatoes, onion, cucumber, salad, and coriander in a medium bowl. Whisk Extra olive oil and juice in a jug and season to taste. Drizzle dressing over salad and toss to coat.
Cut pork in thin slices. Serve on salad mixture.