“Growing up in California, I was raised on tacos, but it wasn’t until I traveled to Mexico that I really learned the different styles. Trying real street tacos in Zihuatanejo blew my mind and turned me onto the art of simplicity. This will likely become a meal that everyone asks you to make over and over.”
- 1/2 cup diced red onion
- 2 tablespoons finely chopped jalapeño chili
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups loosely packed finely shredded cabbage*
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped scallions
- 2 tablespoon vegetable oil
- 2 cups shredded Many Onions Pork Shoulder
- 8 6-inch corn tortillas
- 1 large ripe avocado, pitted, peeled, and cut into 16 slices
- Hot sauces, for serving
* To achieve the right texture for the slaw, the cabbage should be shredded as thinly as angel-hair pasta
Soak the red onion in cold water for 5 minutes to mellow its flavor; drain. Stir together the red onion, jalapeño, lemon juice, salt and pepper in a medium bowl, and let stand 5 minutes to allow the flavors to develop. Stir in the cabbage, cilantro and scallions.
Heat the oil in a medium skillet over medium-high. Add the shredded pork, and cook until the meat is lightly browned and the edges are crisp, 2-3 minutes. Add 1/4 cup water to the skillet, and cook until the moisture evaporates, 1-2 minutes, stirring to loosen any browned bits from the bottom of the skillet.
Char the tortillas over an open flame if you have a gas grill, or warm them in the oven. Place 2 slices of avocado on each tortilla, followed by about 1/4 cup of the pork. Top each taco with the slaw mixture, and serve with a selection of hot sauces on the side.
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