6 - 8 servings
2 Tbsp. olive oil
1 lb. ground pork
1/3 c. fresh squeezed orange juice
1/4 c. chopped green onions
2 Tbsp. chopped, fresh cilantro
3 - 4 Tbsp. H-E-B That Green Sauce
12 corn tortillas
1/2 c. crumbled queso fresco
1 1/2 c. shredded H-E-B Romaine Lettuce
• avocado, diced (optional)
Heat a skillet to medium-high. Add olive oil and pork to skillet and brown well, about 10-12 minutes
Reduce heat to medium and add orange juice. Allow orange juice to reduce and simmer into the pork until mostly absorbed. Add green onions and cilantro, and finish with H-E-B That Green Sauce (to taste). Set aside and keep warm.
In a clean skillet, toast corn tortillas until slightly puffy, soft and warm. Cover loosely until all tortillas are toasted. Build tacos by spooning pork into toasted tortillas and topping with queso fresco and lettuce. Add diced avocado if desired.