Pineapple Tacos al Pastor

Directions

  1. Defrost avocado pulp. Whisk together avocado pulp and crema in a small bowl until smooth.
  2. For each serving, fill 2 warmed tortillas with 1 oz. of carnitas. Top each with 1 oz. pineapple salsa, 1 tsp. Cotija cheese, 1/2 oz. shredded cabbage and a cilantro sprig.
  3. Garnish each portion with a wedge of lime and 2 oz. of avocado crema on the side.

Ingredients

  • 16 oz Simplot Harvest Freshâ„¢ Avocados: Avocado Pulp, Frozen 12/1lb
  • 4 oz mexican crema
  • 20 ea tortillas, corn or flour, 6 in.
  • 20 oz Carnitas, cooked, shredded
  • 20 oz Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb
  • 7 tbsp cheese, cotija, crumbled
  • 5 oz purple cabbage, shredded
  • 20 sprigs ea cilantro, fresh
  • 10 ea lime, wedge(s)