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Mexican Pesto-Pork Tacos

Mexican Pesto-Pork Tacos
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The cilantro pesto in these tacos, is simple to prepare and gives a new twist to taco night.

Prep Time:
40 Min
Total Time:
40 Min
Makes:
10 tacos
Pillsbury Bake-Off
Vanda Pozzanghera
Pittsford, NY
Bake-Off® Contest 43, 2008
$5,000 - Category Winner
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INGREDIENTS
Filling
1package (17 oz) refrigerated fully cooked pork roast au jus
2tablespoons orange juice
1/2teaspoon ground cumin
1medium tomato, chopped (3/4 cup)
1medium avocado, pitted, peeled and chopped (3/4 cup)
2teaspoons lime juice
1/2teaspoon sugar
1/4teaspoon salt
Pesto
1 1/2cups lightly packed fresh cilantro sprigs
3/4cup Fisher® Spanish Peanuts
2to 3 cloves garlic
1jalapeño chile, seeded, chopped
1/4cup CRISCO® Pure Olive Oil
Taco Shells and Cheese
1box (4.7 oz) Old El Paso® Stand ‘N Stuff® Taco Shells (10 shells)
1cup shredded Monterey Jack cheese (4 oz)
Garnishes, if desired
Lime and orange wedges
Fresh cilantro sprigs
DIRECTIONS
1.Heat oven to 325°F. In medium microwavable bowl, shred pork; discard juice. Toss pork with orange juice and cumin; set aside. In another medium bowl, mix tomato, avocado, lime juice, sugar and salt.
2.In food processor bowl with metal blade, place 1 1/2 cups cilantro, the peanuts, garlic, chile and oil. Cover; process about 30 seconds or until well blended; set aside.
3.Heat taco shells in oven as directed on box.
4.Meanwhile, cover bowl of pork mixture with microwavable paper towel. Microwave on High 2 to 3 minutes or until warm.
5.To serve, spread about 1 tablespoon pesto over 1 side of each taco shell. Fill each with about 1/4 cup warm pork mixture, 1 tablespoon tomato-avocado mixture and heaping 1 tablespoon cheese. Serve garnished with lime wedges, orange wedges and cilantro sprigs.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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