Pork Belly Adobo Tacos
Serving size: 2
Total Time: 30 min
Ingredients
- 2 Plant-Based Smoked Pork Belly Slices, cut in “lardons”
- 2 Tbsp Oil (olive, vegetable or olive-canola blend)
- 2 Tbsp Red adobo or enchilada sauce
- 2 – 6” Corn tortillas
- 4 Tbsp Guacamole
- 2 Tbsp White onion, minced
- 2 Tbsp Fresh cilantro, minced
- 2 Lime wedges
- To taste Salt & pepper
Method
- Cut each Plant-Based Smoked Pork Belly Slice crosswise into 6 – ½” strips, or “lardons.”
- Place on a hot griddle set between 450 °F to 500 °F and drizzle with oil. Brown the lardons for 1 minute, turnover and brown for another 1 minute. Cook lardons to a deep golden color.
- Heat tortillas on griddle. Spread half guacamole in a strip across the center of each tortilla.
- Arrange 6 lardons across guacamole on each tortilla, and sprinkle evenly with onion and cilantro.
- Serve with lime wedges.