|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|
1. Line a plate with a napkin.
2. Place 1 tortilla directly on a medium gas flame for a few seconds, or until it starts to puff and is slightly charred at the edges. Using tongs, turn it and let it heat for a few seconds on the other side. Or heat the tortillas in a heavy, dry skillet over medium heat. Stack the tortillas on the cloth-lined plate; fold the napkin over them to keep warm. Continue until all the tortillas are heated.
3. In a large, nonstick skillet over medium-high heat, heat the oil. Cook the pork, stirring often, for 2 to 3 minutes, or until brown. Taste for seasoning and add salt and pepper, if you like.
4. On 1 tortilla, spread about 2 tablespoons pork. Top with 1 heaping tablespoon of pickled onions and cabbage, 1 to 2 slices of avocado, and a few cilantro leaves. Fold in half. Repeat with remaining tortillas and filling. Serve 3 tortillas per person, with limes. Sally Pasley Vargas