Ontario Veal Street Tacos

Ingredients

• 1 ½ tbsp Mexican chili powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp granulated garlic
• ½ tsp granulated onion
• ½ tsp cayenne pepper
• ½ tsp dried oregano leaves
• ½ tsp crushed red chili flakes
• 12 slices Ontario veal scaloppini (approximately 1 ½ -2 lbs)
• 3 tbsp olive oil
• 1 oz tequila
• 1 green onion minced
• ¼ cup chopped fresh cilantro
• 1 lime, zest and juice
• 2-3 tsp taco seasoning
• ¼ cup vegetable oil
• 1 small onion, diced ¼ inch
• 4 cloves garlic minced
• 1 red long finger chili pepper seeded and chopped (optional)
• 1 jalapeno pepper, seeded and chopped (optional)
• 1 x 14 oz tin black beans, drained, reserving liquid
• ½ tsp black pepper
• 1 tsp dried oregano leaves
• ¼ tsp cayenne pepper
• 1 tin, 14 oz diced tomato
• 3 plum tomatoes, diced ¼ inch
• 1 small white onion, diced about 1 cup
• 2-3 jalapeno peppers, seeded and finely diced
• 1 lime juiced
• 1 tsp chipotle hot sauce or other hot sauce
• ½ cup chopped fresh cilantro
• 1 large red onion, thinly sliced into rounds
• Couple pinches of salt
• 1 pinch sugar
• ¼ cup white vinegar
• 3 to 4 ripe avocados
• 1 lime
• Taco seasoning
• Olive oil for drizzling
• 12-18 5-inch flour or corn flour street taco tortillas
• 3 cups of your favourite shredded cheese