Chipotle Pork Tacos from The Weeknight Cook by Brigit Binns
Heat the pork In a large frying pan over medium-high heat, warm 2 tablespoons of the oil. Add the pork, season with salt and pepper, and cook until heated through, about 2 minutes. Assemble the ta...
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Cooking tools:
- Skillet
- Stove
Ingredients
- Roast Pork Loin, 3 cups (1½ lb/750 g) thin strips or shredded meat
- Olive oil, 3 tablespoons
- Salt
- freshly ground pepper
- Corn tortillas, 8, warmed
- Hass avocado, 1, halved, pitted, peeled, and thinly sliced
- Fresh cilantro (fresh coriander) leaves, ½ cup (½ oz/15 g)
- Red onion, ¼, minced
- Chipotle chiles in adobo sauce, 1 can (7 oz/220 g)
- Lime juice, from 1 lime
- Queso fresco, ½ cup (2½ oz/75 g) crumbled
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