Adobo Tacos

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

  1. Cut each Plant-Based Smoked Pork Belly Slice crosswise into 6 – ½” strips, or “lardons.”
  2. 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.
  3. Heat tortillas on griddle. Spread half guacamole in a strip across the center of each tortilla.
  4. Arrange 6 lardons across guacamole on each tortilla, and sprinkle evenly with onion and cilantro.
  5. Serve with lime wedges.