1. Place a tablespoon of olive oil in a small bowl and stir the cooked corn kernels and the chili flakes, set aside.
  2. Heat 2 tablespoons of olive oil in a sauté pan or skillet over medium/high heat. Add the sliced onions and cook until the onions are translucent.
  3. Add the minced garlic and continue to cook until fragrant, about one minute.
  4. Add the chopped chili, cumin, salt and pepper and stir to combine.
  5. Stir in the vinegar, lemon juice and water and let simmer for 1-2 minutes.
  6. Add the Redefine Pulled Pork, stir to combine. Continue to simmer for two-three minutes till the new-meat is cooked thoroughly. Remove from heat and keep warm.
  7. Peel and cube the avocado. Place in a bowl and drizzle with lemon juice, set aside.
  8. Lightly grease a skillet with olive oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
  9. Fill each tortilla starting with chunks of avocado, then new-meat and top with corn. Drizzle with lemon or lime juice, fold tacos in half.
  10. Serve two to three tacos per person, with lemon or lime wedges and hot sauce on the side.
  11. Bon Appetit!
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12 Tortillas (15 cm, 6 inches)

140g (5 oz, 1 ear) fresh corn kernels, cooked

12g (1 tbsp.) olive oil

¼ tsp. dried chili flakes

1 ripe avocado


140g (5 oz) white onion, sliced

7g (2 tsps.) minced garlic

5g (2 oz, ½) red chili pepper, seeded and chopped

15 ml (1 tbsp.) lemon lime juice

40 ml (3 tbsps.) cider vinegar

120 ml (4 fl. oz, ½ cup) water

6g (2 tsps.) cumin

12g (2 tsps.) salt

2g (1 tsp.) ground black pepper

15 ml (1 tbsp.) additional lemon or lime juice for drizzling