Mexican Pesto Pork Tacos

By SarahJD60

Ingredients

• Filling
• 1 package (17 oz) refrigerated fully cooked pork roast au jus
• 2 tablespoons orange juice
• 1/2 teaspoon ground cumin
• 1 medium tomato, chopped (3/4 cup)
• 1 medium avocado, pitted, peeled and chopped (3/4 cup)
• 2 teaspoons lime juice
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• Pesto
• 1 1/2 cups lightly packed fresh cilantro sprigs
• 3/4 cup Fisher® Spanish Peanuts
• 2 to 3 cloves garlic
• 1 jalapeño chile, seeded, chopped
• 1/4 cup CRISCO® Pure Olive Oil
• Taco Shells and Cheese
• 1 box (4.7 oz) Old El Paso® Stand ‘N Stuff® Taco Shells (10 shells)
• 1 cup shredded Monterey Jack cheese (4 oz)
• Garnishes, if desired
• Lime and orange wedges
• Fresh cilantro sprigs

Preparation

Step 1

1 Heat oven to 325°F. 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.
2 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.
3 Heat taco shells in oven as directed on box.
4 Meanwhile, cover bowl of pork mixture with microwavable paper towel. Microwave on High 2 to 3 minutes or until warm.
5 To serve, spread about 1 tablespoon pesto over 1 side of each taco shell. Fill each with about 1/4 cup warm pork mixture, 1 tablespoon tomato-avocado mixture and heaping 1 tablespoon cheese. Serve garnished with lime wedges, orange wedges and cilantro sprigs..