TACOS AL PASTOR

INGREDIENTS:

• 2 tablespoons gluten-free tamari or coconut aminos
• 4 tablespoons canned pineapple Juice
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons avocado oil, divided
• 3 cloves garlic, minced
• 4 teaspoons chili powder
• 2 teaspoon ground cumin
• 2 teaspoon dried oregano
• 1 1/2 pounds ground pork
• 12 corn tortillas, warmed or charred on a spider burner
• 3/4 cup red onion, diced 
• 3/4 cup pineapple, diced 
• 1/2 cup fresh cilantro leaves, diced 
• 1 lime, cut into wedges
• 2 each avocado, peeled, pitted and mashed
• 1 jar store bought pickled red onions
• 1 jar MNMLST Spicy Salsa

INSTRUCTIONS:

1. In a medium bowl, gluten free tamari or coconut aminos, lime juice, pineapple juice, 1 tablespoon avocado oil, garlic, chili powder, cumin and oregano.
2. In a gallon size Ziploc bag or large bowl, combine sauce mixture above and ground pork; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
3. Heat remaining 1 tablespoon avocado oil in a large skillet over medium high heat. Add pork and marinade, and cook, stirring often, until pork has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
4. Spread 2 Tablespoons mashed avocado in the center of the corn tortilla, top with meat mixture and then sprinkle the top of the meat mixture with pineapple, onion, cilantro, lime and pickled red onions (optional). Serve with MNMLST Spicy Salsa