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The Boston Globe

Food & dining

sunday supper

Recipe for carnitas tacos

Serves 4

12 (5-inch) corn tortillas
2 tablespoons olive oil
1 cooked pork tenderloin, cut into ¾-inch pieces
Salt and pepper, to taste
2 cups pickled onions and cabbage, drained
2 avocados, pitted and sliced
½ bunch fresh cilantro, bottom stems removed
2 limes, quartered

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