Depending on your preferences for sauces and toppings, you can adjust accordingly. A winning strategy that’ll make you MVP come dinnertime. Enjoy!
Tacos with pulled pork, corn and avocado ranch
Filed under: Dinner, Game night, Week-end
Preparation time
Cooking time
Portions
Try these all-dressed tacos for a refreshing and tasty recipe. Pulled pork plays centre position in this meal that packs a punch. Because the whole team knows that tacos, sauce and toppings create a winning trio!
ingredients
Tacos
- 500 ml (2 cups) OLYMEL pulled pork (see recipe: https://www.olymel.com/fr/recettes-rapides/sandwichs-a-l-effiloche-de-porc-b-b-q/)
- 12 corn tortillas
- 500 ml (2 cups) minced iceberg lettuce
- Crumbled feta cheese or Queso fresco, to taste
- Half a bag of mixed cabbage, store-bought
- Sour cream to taste
- Lime quarters
Corn salsa
- 125 ml (1 cup) frozen or fresh corn
- 60 ml (¼ cup) chopped onion
- 30 ml (2 tbsp) lime juice
- 30 ml (2 tbsp) fresh cilantro, chopped
Avocado ranch dressing
- 30 ml (2 c. tbsp) maple syrup
- 2 green onions, chopped thin
- 125 ml (1/2 cup) store-bought mayonnaise
- 125 ml (1/2 cup) sour cream
- 2 avocados, pitted, peeled and cubed
- 15 ml (1 tbsp) cider vinegar
- 15 ml (1 tbsp) Dijon mustard
- One garlic clove, peeled
- 30 ml (2 tbsp) fresh cilantro
- Ground salt and pepper
instructions
- Mix the salsa ingredients and set aside.
- Add the avocado ranch dressing ingredients to a blender and mix. Set aside.
- Heat the OLYMEL pulled pork leftovers. Garnish the tacos to taste.
- Serve with lime quarters.
