Pulled Pork Tacos

  • 10 crispy tacos
  • 2 avocados
  • 1 lime, juiced
  • 1 red onion, chopped
  • 1lb pork tenderloin
  • 2 ears yellow corn cut off the cob (fresh, not cooked)
  • 1 jalapeño pepper, chopped
  • 3 tbsp cilantro, chopped
  • ½ cup red bell peppers, chopped
  • Salt and pepper to season
  1. While the pork is cooking, cut the flour tortillas so they are 5 inches in diameter.
  2. Fry in oil at 350F until crisp and light brown.
  3. Let cool on paper towels. You can substitute pre-made corn tortillas from your local grocer.
  4. For the guacamole, make a puree with the avocados, half the red onion, and juice from half a lime. Season with salt and pepper.
  5. For the salsa fresca, combine the yellow corn kernels, jalapeño pepper, cilantro, red bell peppers and remaining half red onion.
  6. Mix all the ingredients together in a bowl and add salt, pepper and lime juice to taste.
  7. In each crispy taco, set the pork, a layer of guacamole, and the corn salsa fresca. Finish with a few drops of lime juice and serve.