Soft Tacos with East L.A. Guacamole

40 minutes Prep: 15 minutes Cook: 25 minutes

118 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

1	pound	pork shoulder butt	or shoulder, cut in 1/2in cubes
1	tablespoon	lard	or shortening

Guacamole
1	small	avocado	halved and peeled
2	teaspoons	onion	minced
1	dash	garlic powder
1/2	teaspoon	salt
1/4	teaspoon	black pepper
1	teaspoon	lemon juice
1	small	tomato	chopped
2	tablespoons	onion	chopped
3	Sprigs	cilantro	chopped
10	each	flour tortillas
1	wedges	lemon

Directions

Cook meat in lard 20 minutes stirring occasionally to brown evenly.

Reduce heat, cover and cook 30 minutes longer.

To make guacamole, mash avocado and blend in minced onion, garlic powder, salt, pepper and lemon juice.

Fold in tomato. Set aside.

Drain meat and shred. (There should be about 1 1/2 cups shredded meat.)

Combine chopped onion and cilantro.

Heat each tortilla on griddle or in skillet until pliable.

Spread with guacamole, then top with some of pork mixture.

Top meat with some onion mixture and sprinkle with juice from lemon wedge.

Roll up and serve with additional lemon wedges.

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Nutrition Facts

Serving Size 59g

Amount per Serving

Calories 118 56% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 42mg	14%
Sodium 153mg	6%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 12.0g	23%

Vitamin A	2%		Vitamin C	3%
Calcium	1%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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