|Cooking oil||2 Cup (32 tbs) (For Deep-Fat Frying)|
|6 inch corn tortillas/Flour tortillas||4|
|Ground pork/Bulk pork sausage / bulk italian sausage / chorizo||1 Pound|
|Onion||1 Medium, chopped|
|Green pepper||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Bottled hot pepper sauce||1 1⁄2 Dash|
|Shredded lettuce||2 Cup (32 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Avocado||1 Large, seeded, peeled, and sliced|
|Tomato||1 Small, chopped|
|Bottled taco sauce||1⁄4 Cup (4 tbs)|
In wok heat 1 inch oil to 375°.
Fry one tortilla at a time for 20 to 40 seconds on each side or till crisp and golden.
Drain on paper toweling.
Keep warm in 250° oven while preparing meat mixture.
Carefully pour oil from wok.
Add pork, onion, green pepper, and garlic to wok.
Stir-fry over medium-high heat till pork is done.
Drain off fat.
Stir in the 1/3 cup taco sauce, the salt, and hot pepper sauce.
To assemble, place a warm tortilla on serving plate; spoon on meat mixture, lettuce, cheese, avocado, and tomato.
Top with additional taco sauce, if desired.