Pork Street Taco

1 cup Creamy Guacamole
1 1/2 cups shredded pork
12 corn tortillas
1/2 head of cabbage, shredded
2 limes, juiced
1 lime, sliced into wedges
1/2 red onion, diced
1/2 tsp kosher sea salt
1 cup pico de gallo

Toss the shredded cabbage with the onion, lime juice, and sea salt. Set aside.
Warm tortillas over a gas flame or in the microwave.
Shred the pork and chop into 2" strips.
Once the tortilla is heated, spread 1 TBSP of creamy guacamole across the center of the tortilla.
Add two fingers' worth of meat on top of the guacamole.
Add two fingers' of the shredded cabbage mix on top of the meat.
Add 1 TBSP of pico de gallo to top each taco.

Creamy Guacamole

1 T Knorr® Tomato Boullion with chicken flavor
2 medium avocados, mashed
1/4 cup mayonnaise
1/4 cup red onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 T fresh cilantro leaves, chopped
2 T lime juice

Combine all ingredients in medium bowl.
Add more lime juice if needed.

Pico de Gallo

1 Medium Tomato
1/2 Medium Onion
1 Green Onion
1/2 Jalapeno or other pepper
1/2 a bunch of cilantro
juice of a lime (to taste)

Combine all ingredients in medium bowl.