Mexican Pesto-Pork Tacos Recipe

Mexican Pesto-Pork Tacos Recipe

  • Filling
  • 1 (17 ounce) package refrigerated fully cooked pork roast au jus
  • 2 tablespoons orange juice
  • 1/2 teaspoon ground cumin
  • 1 medium tomato, chopped
  • 1 medium avocado, pitted, peeled and chopped
  • 2 teaspoons lime juice
  • 1/2 teaspoon Domino® or C&H;® Granulated Sugar
  • 1/4 teaspoon salt
  • Pesto
  • 1 1/2 cups lightly packed fresh cilantro sprigs
  • 3/4 cup Fisher® Spanish Peanuts
  • 2 cloves garlic
  • 1 jalapeno chile, seeded, chopped
  • 1/4 cup CRISCO® Pure Olive Oil
  • Taco Shells and Cheese
  • 1 (4.7 ounce) package Old El Paso® Stand 'N Stuff™ taco shells
  • 1 cup shredded Monterey Jack cheese
  • Garnishes, if desired
  • Lime wedges
  • Orange wedges
  • Fresh cilantro sprigs
  1. Heat oven to 325 degrees F. In medium microwavable bowl, shred pork; discard juice. Toss pork with orange juice and cumin; set aside. In another medium bowl, mix tomato, avocado, lime juice, sugar and salt.
  2. In food processor bowl with metal blade, place 1 1/2 cups cilantro, the peanuts, garlic, chile and oil. Cover; process about 30 seconds or until well blended; set aside.
  3. Heat taco shells in oven as directed on box.
  4. Meanwhile, cover bowl of pork mixture with microwavable paper towel. Microwave on High 2 to 3 minutes or until warm.
  5. To serve, spread about 1 tablespoon pesto over 1 side of each taco shell. Fill each with about 1/4 cup warm pork mixture, 1 tablespoon tomato-avocado mixture and heaping 1 tablespoon cheese. Serve garnished with lime wedges, orange wedges and cilantro sprigs.
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