Roasted Pork Mesquite Tacos with Pineapple Salsa and Avocado Cream

1 Pack, Gluten Free White Corn Street Tortillas

Roasted Pork Filling

½ Mesquite pork lion (roasted)

½ Red Bell Pepper, diced

½ Green Bell Pepper, diced

1 Jalapeno Pepper, minced

¼ cup onion, diced

2 tsp. canola oil

¼ tsp ground cumin

¼ tsp coriander

Salt & pepper, to taste

Cayenne pepper, to taste

Heat oil in medium skillet, over medium high until oil is hot. Add onions, garlic, bell pepper, jalapeno pepper, garlic, cumin, coriander, salt & pepper. Sauté vegetables until tender. Add pork and stir to incorporate. Reduce heat to low & continue cooking until pork is thoroughly heated, 3-5 minutes. Remove from heat & set aside.

Pineapple Salsa

½ pineapple peeled & diced

1 medium tomato diced

1 clove garlic, minced

2 Tbsp Cilantro, chopped

3 Green Onions, Chopped (1 Reserved for Garnish)

1 tsp Fresh Lime Juice

Salt & Pepper to taste

In a medium bowl combine pineapple, tomato, scallions, garlic, cilantro, lime, and add salt & pepper to taste. Set aside.

Avocado Cream

2 tsp Guacamole

3 tsp Sour Cream

¼ tsp Fresh lime juice

Salt & Pepper to Taste

In a small bowl, combine guacamole, sour cream, lime, salt & pepper to taste. Set aside.

Heat Street Tortillas in skillet over low heat until warm. Fill shells with pork mixture. Top each taco with 2 teaspoons of salsa & ½ to 1 teaspoon of avocado cream. Garnish with additional scallions if desired. Serve & enjoy!