Avocados From Mexico

Pork Tacos with Corn Salsa & Avocado Crema

Prep Time
Cook Time

Step 1

While the pork is still on the cutting board, pat it dry then sprinkle it with all of the seasonings. Toss until evenly coated.

Step 2

Heat oil in a large cast iron skillet over medium high heat. Add the pork in a single layer and let brown for 1-2 minutes then continue to cook and stir just until cooked through (don’t overcook, 145-155 degrees F).

Step 3

When almost cooked through, stir in green chilis, lime juice and vinegar.

Step 4

Taste and season with additional salt or cayenne pepper to taste.

Step 5

Add all of the Avocado Crema ingredients into a blender and blend until smooth, scraping sides down as needed.

Step 6

Prepare Corn Salsa any time before making pork and store in the refrigerator.

Step 7

Cut the kernels off of the cob. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5-7 minutes. Transfer kernels to a large bowl and let cool before mixing with other ingredients.

Step 8

Add all of the remaining Corn Salsa ingredients to the grilled corn and toss to evenly coat. Season with additional lime juice and/or salt and pepper to taste. Let rest for 30-60 minutes at room temperature to let the flavors meld or serve immediately. Corn Salsa will keep covered in the fridge for up to 4-5 days.

Step 9

Top tortillas with Pork, Corn Salsa, Avocado Crema, freshly squeezed lime juice, hot sauce to taste and optional Cotija. Cover with sliced avocados and serve.