Shelly's Recipe

MEXICAN PESTO-PORK TACOS

Category: Sandwiches

Filling
1 (17 oz) pkg refrigerated fully cooked pork roast au jus
2 tbsp orange juice
1/2 tsp ground cumin
1 medium tomato, chopped
1 medium avocado, pitted, peeled and chopped
2 tsp lime juice
1/2 tsp Sugar
1/4 tsp salt

Pesto
1 1/2 cups lightly packed fresh cilantro sprigs
3/4 cup Spanish Peanuts
2 to 3 cloves garlic
1 jalapeno, seeded, chopped
1/4 cup Pure Olive Oil
Taco Shells and Cheese
1 box (4.7 oz) Stand N Stuff Taco Shells (10 shells)
1 cup shredded Monterey Jack cheese
Garnishes, if desired
Lime and orange wedges
Fresh cilantro sprigs

Heat oven to 325. In medium microwavable bowl, shred pork; discard juice. Toss pork with orange juice and cumin; set aside. In another medium bowl, mix tomato, avocado, lime juice, sugar and salt.

In food processor bowl with metal blade, place 1 1/2 cups cilantro, the peanuts, garlic, Chile and oil. Cover; process about 30 seconds or until well blended; set aside.
Heat taco shells in oven as directed on box.
Meanwhile, cover bowl of pork mixture with microwavable paper towel. Microwave on High 2 to 3 minutes or until warm.

To serve, spread about 1 tbsp pesto over 1 side of each taco shell. Fill each with about 1/4 cup warm pork mixture, 1 tbsp tomato-avocado mixture and heaping 1 tbsp cheese. Serve garnished with lime wedges, orange wedges and cilantro sprigs.