Vindaloo Pork Taco Bowls

Instructions

1. Marinate the pork
   In a large bowl, toss the pork cubes with 2 tablespoons of vindaloo paste until well coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
2. Cook the pork vindaloo
   Heat oil in a large skillet or Dutch oven over medium-high heat. Add the marinated pork and brown on all sides, about 5 minutes. Add the diced onion and cook until softened, about 3 minutes. Add minced garlic and grated ginger, cook for 1 minute until fragrant. Stir in the remaining 1 tablespoon of vindaloo paste, then add 1 cup of water. Reduce heat to low, cover, and simmer for 30-35 minutes until pork is tender.
3. Prepare the rice
   While the pork is cooking, prepare the basmati rice according to package instructions. Once cooked, fluff with a fork and set aside.
4. Prepare the toppings
   Combine the cherry tomatoes, red onion, and half of the cilantro in a small bowl. Season with a squeeze of lime juice, salt, and pepper to create a quick pico de gallo. Set aside along with the sliced avocado and remaining cilantro.
5. Create the yogurt sauce
   In a small bowl, mix the Greek yogurt with a pinch of salt and a squeeze of lime juice to create a cooling sauce that will balance the spicy vindaloo.
6. Warm the tortillas
   Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable, or wrap them in damp paper towels and microwave for 30 seconds.
7. Assemble the bowls
   Divide the rice among four bowls. Top each with a portion of the vindaloo pork. Arrange the warmed tortillas, tomato mixture, avocado slices, and yogurt sauce around the edges. Garnish with the remaining cilantro and serve with lime wedges.