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Soft Tacos with East L.A. Guacamole

 

18

Yield

10

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 pound pork shoulder
or shoulder, cut in 1/2in cubes
1 tablespoon lard
or shortening
Guacamole
1 small avocados
halved and peeled
*
2 teaspoons onions
minced
1 dash garlic powder
*
½ teaspoon salt
¼ teaspoon black pepper
*
1 teaspoon lemon juice
1 small tomatoes
chopped
2 tablespoons onions
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 1½ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 11856% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 153mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 23g
Vitamin A 2% Vitamin C 3%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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