![](https://cdn.statically.io/img/www.rachaelrayshow.com/sites/default/files/styles/1280x720/public/images/2021-04/tacos-veracruz.jpg)
For the spice blend, combine in small dish.
Slice pork tenderloin down center and halve. Thinly slice on bias. (TIP: Firm up in freezer for a few minutes for a thinner slice.) If using boneless chicken, slice on bias across breasts. For fish, cut into planks 1x1x3-inch. Season protein of choice with salt and pepper and half of spice blend.
Heat 2 tablespoons oil, 2 turns of the pan, in a large nonstick skillet over medium-high heat, brown the pork (or chicken or fish) in 2 batches, about 2 minutes on each side and remove to platter, fish will take a little less time to lightly brown all over. Add more oil, 2 turns, and the onions, jalapeño and bay, season with salt and pepper, soften for a couple minutes. Add a splash of water to pick up any meat drippings and remaining spice blend. Add garlic, olives and capers, and stir a minute, add tomatoes and simmer 5 minutes and break down a bit, add protein back to pan and simmer 2 to 3 minutes, add the cilantro and lime and serve from pan with corn tortillas, pickled jalapeño peppers and crumbled Cotija.
ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnpJawsL%2BMr5yrmZOnwrt50Z6aoqiVYrOzu8xmqZqbmJayrXnRmrA%3D