Fry taco shells crisp, make jicama slaw and set aside.
Make smashed avocado, set aside.
Toss pork in a mixture of Tres Cocinas chipotle paste and Corona Beer – 2 tablespoons of each per 6 ounces of pork, place in pan or on a griddle to heat.
To assemble – take the taco shells and add 3 ounces of heated pork to each, sprinkle with Cotija cheese, add jicama slaw, salsa, avocado smash and sprinkle with additional Cotija cheese and green onions.
Ingredients
6 oz Sadler’s Smokehouse® Pulled Pork
2 ea Flour tortillas, fried crispy for taco shell
2 oz smoky chipotle salsa
2 oz Jicama Slaw, (red wine vinegar, shredded Jicama, carrots, onion, cilantro and taco seasoning)
cheese, cotija, crumbled, as needed
1 tbsp ea avocado, (smashed & Mexican spiced seasoned)
