These lightly grilled tortillas are topped with spicy, smoky seasoned pork and creamy avocado. Pair with California Viognier or Zinfandel.
1 large avocado, halved and pitted
3 tablespoons (45ml) sour cream
2 tablespoons (30ml) fresh lime juice
1 tablespoon (15ml) chopped green onion, white parts only
1 tablespoon (15ml) chopped cilantro leaves
1 tablespoon (15ml) minced serrano (chile) pepper
½ teaspoon (2.50ml) sea salt
Pork and tortillas:
3 tablespoons (45ml) extra virgin olive oil
2 teaspoons (10ml) chili powder
2 teaspoons (10ml) ground cumin
2 teaspoons (10ml) dried oregano, crushed
2 teaspoons (10ml) minced garlic
¼ teaspoon (1.25ml) freshly ground black pepper
¼ teaspoon (1.25ml) sea salt
3 boneless pork loin chops (about 1¼ pounds/565g), 1 inch (2.5cm) thick, each cut horizontally into 3 very thin even pieces
3 tablespoons (45ml) vegetable oil
3 tablespoons (45ml) minced garlic
8 (7-inch/18cm) corn tortillas
3 cups (180g) thinly sliced red cabbage
To make the avocado cream, Scoop the avocado flesh into a food processor with the sour cream, lime juice, onion, cilantro and serrano pepper, and salt. Process until smooth. Set aside.
To prepare the pork, whisk the olive oil, chili powder, cumin, oregano, garlic, salt and pepper in a large bowl.
Add the pork slices and turn them to coat all sides. Set aside.
Add the vegetable oil to a small skillet over medium heat. Add the 3 tablespoons (45ml) garlic and stir just until the garlic starts to sizzle. Remove from heat, leave in the skillet and set aside (for the tortillas).
Preheat a grill to medium-high.
Grill the pork slices for 2 minutes on each side or until cooked through.
Stack the pork in a bowl and cover to keep warm.
To warm the tortillas, brush one side of each tortilla with garlic oil. Grill oil-side down for 1 minute or until warmed through. Stack tortillas on a plate, oil-side up.
Cut the pork into strips ¼-inch (.65cm) wide.
To serve, top each tortilla with pork strips, avocado cream, and shredded cabbage.