Spicy Pork Tacos Recipe
Ingredients
| 12 taco shells | ||
| Vegetable oil | 1 Tablespoon | |
| 2 medium-size yellow onions, peeled and chopped | ||
| Stalk celery | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), peeled | |
| Tomato sauce | 1 Can (10oz) | |
| 2 canned whole green chilies, rinsed, seeded, and chopped | ||
| Dried oregano | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 1/2 cups chopped cooked pork | ||
| 1 medium-size avocado, peeled, pitted, and sliced thin | ||
| Lemon juice | 3 Tablespoon | |
| Lettuce | 1 1/2 Cup (16 tbs), shredded | |
| Sour cream | 1/2 Cup (16 tbs) | |
Directions
1. Heat the taco shells according to package directions.
2. Meanwhile, heat the oil in a 9- or 10-inch skillet over moderate heat. Add the onions, celery, and garlic. Cook, uncovered, for 5 minutes, or until the onions are soft. Stir in the tomato sauce, chilies, oregano, and salt. Cover and simmer for 5 minutes, then add the pork and heat through—about 1 minute.
3. Toss the avocado slices with the lemon juice. Fill the taco shells with some of the meat mixture and some avocado slices and shredded lettuce, and top each with a dab of sour cream.
2. Meanwhile, heat the oil in a 9- or 10-inch skillet over moderate heat. Add the onions, celery, and garlic. Cook, uncovered, for 5 minutes, or until the onions are soft. Stir in the tomato sauce, chilies, oregano, and salt. Cover and simmer for 5 minutes, then add the pork and heat through—about 1 minute.
3. Toss the avocado slices with the lemon juice. Fill the taco shells with some of the meat mixture and some avocado slices and shredded lettuce, and top each with a dab of sour cream.
Chef
