These authentic tacos start with slow cooked pork, get topped with sweet and spicy slaw and finish with a drizzle of avocado cream sauce.

The pork gets slow-cooked the night before as part of our Mini-Weekly Menu for Pulled Pork Sandys with Bbq Sauce and Homemade Slaw.  The coleslaw gets made ahead for last night’s meal as well, leaving tonight’s prep fast and easy….just add a little sweet chili sauce for some extra zip to the slaw and mix up some avocado cream sauce and dinner is on!

The inspiration for Pulled Pork Tacos with Avocado Cream Sauce came from my talented friend, Sara, who made her version for me one night when my husband was traveling and three little kids had me exhausted.  It was one of my favorite meals ever!  Sara used corn tortillas, lightly fried and shaped into taco shells, so authentic and delicious.  For this recipe, I use flour tortillas for more of a soft taco effect, but I highly recommend you try Sara’s method as well!  The Avocado cream and sweet chili coleslaw are adapted from How Sweet Eats.

Happy Cooking!  ~ Gena

Pulled Pork Tacos with Avocado Cream Sauce

Ingredients:
Serves 6

leftover pork from last night’s Pulled Pork Sandys with Bbq and Homemade Slaw OR

• 1  1/2 lb. pork roast
• 8 oz. beer (your favorite….I used a lager this time)
• 1 t. sea salt
• 1/2 t. black pepper

6-8 flour tortillas (we use uncooked Tortilla Fresca for their good ingredients and fresh taste)
2 cups Cotija cheese, grated (will be crumbly, which is good!)

Sweet Chili Coleslaw

• leftover Homemade Coleslaw from last night’s Pulled Pork Sandys
• 2-3 T Sweet Chili Sauce (found at your local grocer)

Avocado Cream Sauce:

• 1 avocado
• 1/4 cup sour cream
• 1 t. cilantro (optional)

Directions:

• If following Mini-Weekly Menu, warm your leftover shredded pork from last night’s Pulled Pork Sandys in the microwave or on the stove.   OR …Cook the first four ingredients in your slow-cooker on low for 6-8 hours or high for 4 hours (crockpots vary.)
• Meanwhile, prepare sweet chili slaw and avocado cream sauce.  For slaw, take last night’s leftover coleslaw and add 2-3 T of sweet chili sauce and stir until combined, depending on how spicy you like it.  Or, follow the link to homemade coleslaw.  For Avocado Cream Sauce, mash avocado then add sour cream and cilantro and stir until smooth.
• Layer your tacos with pork, slaw and avocado cream.  Sprinkle with Cotija.

Enjoy!!