Pork Tacos with Pico de Gallo & Guacamole

Directions

1. Wash and dry the produce, then quarter the tomatoes and add them to a medium bowl.
2. Shave the cilantro leaves from the stems, mince them, and split: add half to the tomato bowl and reserve the rest for the guacamole.
3. Quarter the jalapeño, remove seeds and membranes, finely dice it, and mix it into the tomato bowl.
4. Peel and dice the red onion; add it to the tomato bowl.
5. Peel and mince the garlic and divide: half goes into the tomato bowl, half into a small bowl for the guacamole base.
6. Halve the avocado, remove the pit, and dice the flesh; place it in the small bowl and set aside.
7. Juice the lime and divide the juice between the tomato bowl and the guacamole bowl.
8. Preheat a skillet over medium-high heat.
9. Slice the pork chops into thin strips; season with chili powder, salt, and pepper.
10. Add coconut oil to the skillet and swirl to coat the bottom; cook the pork strips about 2–3 minutes per side until browned and cooked through.
11. Season the tomato mixture with salt and mix; mash the guacamole with a fork and season with salt and pepper.
12. Wrap the tortillas in a damp towel and microwave 30–60 seconds until warmed.
13. To serve, spread guacamole on each tortilla, add pork strips, and top with pico de gallo.