Brett's Cool and Spicy Avocado Pork Tacos

Quick Weeknight Meals Recipe Contest 2009

Recipe: Cool and Spicy Avocado Pork Tacos with Mexican Cart Style Corn on the Cob
Category: Omnivore
How long does it take? 30 minutes
Name: Brett
Why is it a favorite meal? Fresh summery flavors with a kick are usually what my week needs to break up the monotony of the same old same old. I love to change this recipe up with whatever meat I have on hand - chicken, shrimp, beef, you name it.

Cool and Spicy Avocado Pork Tacos with Mexican Cart Style Corn on the Cob
serves 2

Taco Filling
1 lb meat (chicken, pork, beef, or shrimp)
1/2 tsp cumin
1/4 c cilantro leaves
1/4 tsp salt
pepper
1/2 lime
small corn tortillas

Quick Pickled Onions
1 Sweet Vidalia Onion, 1/4" dice
1/3 c packed cilantro leaves, chopped
1/3 c white vinegar

Avocado Salsa (mild)
1 ripe Hass avocados
1 jalapeno pepper, seeded
1/3 c packed cilantro leaves
1 c water
1/2 lime juiced
1/2 tsp Kosher salt
1/4 tsp garlic or onion powder

Elote (Mexican style corn on the cob)
2 fresh ears of corn on the cob
2 T mayonnaise
4 T parmesean cheese
chili powder
1/2 lime

0. Fill pot with 3" water. Place ears of corn in water, cover pot and bring to boil over high heat.
1. Dice meat into small cubes (about 1/4"). Toss with cumin, salt and pepper.
2. In separate bowl, mix onions with vinegar and cilantro. Set aside.
3. Halve, pit, and peel avocado. Combine the avocado, jalapeno, cilantro, water, onion podwer and lime juice in
a food processor or blender and blend until smooth. Season to taste with salt.
4. Heat non stick skillet over high heat, adding chopped meat. Cook through, stirring frequently,
about 5 minutes. Squeeze lime over meat and toss to coat.
5. Corn should be cooked through (test by poking kernels with fork). Remove corn from pot and set aside.

Assembling Tacos:
Place a spoonful of meat in the center of the corn tortilla, top with 1 T of Avacado Salsa and 1 T Quick Pickled Onions. Garnish with cilantro.

Assembling Elote:
Spread 1 T mayonnaise over each ear of corn. Squeeze lime over mayo, rotating corn to coat thoroughly. Sprinkle 2 T parmesean and chili powder to taste over each ear. Serve and enjoy.

Thanks Brett, and good luck! Readers, give Brett a thumbs up if you like this recipe!

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