To make Cilantro Avocado Cream, mash the avocados and stir in the sour cream, lime juice and cilantro in a bowl. Season to taste with salt and pepper, cover and refrigerate.
Recipe
Main Dish
Shredded Chipotle Pork Tacos with Cilantro Avocado Cream
Primary Media
Author
Chef Andrew from Ankeny , Hy-Vee Chef
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| Cilantro Avocado Cream | ||
| 2 ripe avocados, pitted and peeled | ||
| ½ c. sour cream | ||
| Juice of 1/2 lime | ||
| ¼ c. cilantro, chopped | ||
| Salt and pepper, to taste | ||
| Tacos | ||
| 3 tbsp. chipotle peppers in adobo sauce, chopped | ||
| ½ c. ketchup | ||
| 8 clove(s) garlic, smashed | ||
| 1 small onion, diced | ||
| 2 tsp. dried oregano | ||
| 2 tsp. ground cumin | ||
| 1 ½ tsp. ground coriander | ||
| 2 tbsp. brown sugar | ||
| 1 tsp. kosher salt | ||
| 1 tsp. black pepper | ||
| 1 (2-1/2 to 3 lbs) chef prime pork rib roast | ||
| 12 corn or flour tortillas, warmed, divided | ||
| 2 c. shredded coleslaw cabbage, divided | ||
Things To Grab
- Small bowl
- Slow cooker
Directions
Combine chipotle peppers, ketchup, garlic, onion, oregano, cumin, coriander, brown sugar, 1 teaspoon kosher salt and 1 teaspoon black pepper in a slow cooker. Place pork roast in slow cooker and turn to coat.
Cover and cook on LOW for 6 to 8 hours or until pork shreds easily with 2 forks. Shred pork in the slow cooker and combine with cooking liquid.
Serve pork with desired tortillas, cabbage slaw and Cilantro Avocado Cream.
Nutrition facts
Servings
620 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 115mg
- Sodium: 710mg
- Total Carbohydrates: 47g
- Protein: 46g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 30%
0%
Iron 15%
0%
Calcium 8%