⅔cupgreen onions (scallions or green shallots) - chopped
¼cupcilantro (coriander) - chopped
2tablespoonslime juice - fresh
Guacamole Ingredients
2mediumavocados - ripe
¼mediumgreen onions (scallions or green shallots) - chopped
¼cupcilantro - chopped
2mediumlimes - squeezed
2mediumSerrano peppers - seeded and chopped
1dashsalt
1dashground black pepper
Instructions
Preheat your oven to 350 degrees Fahrenheit for warming the tortillas. That’s the first step; all the other prep could be done simultaneously if you have help. If not, make your mango salsa first, the guacamole, then cook up the pork.
If you have a food processor, I’d recommend not wasting time chopping up everything too small and just sticking it all in the food processor to your desired salsa size. Combine all the ingredients in a bowl, give them a good stir, and use salt and pepper to taste. This is pretty easy but takes a bit because of the prep work.
Heat some oil in a skillet and get it good and hot. Pour the pork and its marinade into the skillet and brown it nicely. Hopefully, those citrusy and spicy flavours will sear into the pork as it cooks. Season it further to taste and keep hot.
Put the chopped guacamole ingredients (onion, cilantro, pepper) into a bowl and stir it. Scoop out both avocados flesh into the bowl and mash it into the other ingredients, more if you like it chunkier, less if you like it creamier. You could even put it in a food processor. Then, add the lemon juice and mix it around. Salt and pepper to taste.
Then, if you’re like me and are used to building your taco, arrange the guacamole, mango salsa, and pork on the table and load it on your warm tortillas as you please.