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Carnitas-Style Taco Tower
One of my most helpful short-cuts, is something I call This, then That. I transform one ingredient into two distinct dinners. Cooking a double batch of a key ingredient (e.g. pulled pork) once during the week gives you a head start on the second dinner days before the meal is ready to be served. For instance, my Slow-Cooker Pulled Pork can be reused later in the week in this amazing Carnitas-Style Taco Tower. I stretch the hands-on work of one meal into two!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Yield 4 servings
Calories 422 kcal
Ingredients
- Leftover pulled pork
Sassy Coleslaw
- ½ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lime juice
- ½ small red onion
- 2 cloves garlic
- 2 tablespoons fresh cilantro
- 1 tablespoon honey
- ½ cup extra virgin olive oil
- salt & pepper to taste
- 1 package of pre-shredded coleslaw wash before use
Avocado Cream
- 3 ripe avocados
- 1 lemon juiced
- 2 teaspoons Dijon mustard
- salt & pepper to taste
Instructions
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To make the Sassy Coleslaw, combine orange juice, lime juice, red onion, garlic, cilantro, honey, and oil in a food processor and blend until smooth. Season vinaigrette with salt and pepper. Place coleslaw in a large bowl and toss with the vinaigrette. Let sit 30 minutes in the refrigerator before serving.
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Combine avocados with lemon juice, Dijon mustard, salt, and pepper, mash with a fork initially then switch to a whisk, whipping the avocado until it becomes smooth, about 1 minute.
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Assemble the taco tower using the form. Fill 1/3 of the form with coleslaw, and tamp down to secure. Then add leftover pulled pork to fill 2/3 of the form. Tamp down. Finally top with the avocado cream. Remove form and repeat with other servings.
Recipe Notes
Special Tools:
3 1/2-inch tall food ring mold.