Spicy Pork Tacos
|Vegetable oil||1 Tablespoon|
|Yellow onions||2 Medium, peeled and chopped|
|Stalk celery||1 Large, chopped|
|Garlic||1 Clove (5 gm), peeled and minced|
|Tomato sauce||8 Ounce (1 Can)|
|Canned whole green chilies||2 , rinsed, seeded, and chopped|
|Dried oregano||1⁄2 Teaspoon|
|Chopped cooked pork||1 1⁄2 Cup (24 tbs)|
|Avocado||1 Medium, peeled, pitted, and sliced thin|
|Lemon juice||3 Tablespoon|
|Shredded lettuce||1 1⁄2 Cup (24 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
1. Heat the taco shells according to package directions.
2. Meanwhile, heat the oil in a 9- or 10-inch skillet over moderate heat. Add the onions, celery, and garlic. Cook, uncovered, for 5 minutes, or until the onions are soft. Stir in the tomato sauce, chilies, oregano, and salt. Cover and simmer for 5 minutes, then add the pork and heat through—about 1 minute.
3. Toss the avocado slices with the lemon juice. Fill the taco shells with some of the meat mixture and some avocado slices and shredded lettuce, and top each with a dab of sour cream.