Pork Tacos with Corn-Jicama Salsa and Guacamole

Ingredients

• 1 cup avocado cubed peeled
• 0.5 cup black beans canned rinsed drained
• 2 teaspoons chili powder 
• 8 6-inch corn tortillas 
• 2 tablespoons cilantro leaves fresh chopped
• 0.5 cup corn kernels fresh
• 0.3 teaspoon ground cumin 
• 1 teaspoon ground cumin 
• 0.5 cup jicama diced peeled finely
• 1 tablespoon juice of lime fresh
• 1.5 tablespoons juice of lime fresh
• 1 teaspoon oregano dried
• 1 pound pork tenderloin cut into 2 x 1/8-inch strips
• 0.3 teaspoon salt 
• 0.3 cup tomatoes seeded finely chopped

Equipment

• bowl
• frying pan
• paper towels
• plastic wrap

Directions

1. To prepare salsa, combine corn, jicama, black beans, cilantro, 1 tablespoon juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; toss gently to combine. Cover and chill.
2. To prepare guacamole, combine avocado, 1 1/2 tablespoons juice, and 1/4 teaspoon salt in a small bowl; mash with a fork until well blended. Stir in tomato.
3. Place a sheet of plastic wrap directly on avocado mixture; set aside.
4. To prepare tacos, combine chili powder, oregano, 1 teaspoon cumin, and 1/4 teaspoon salt in a shallow dish.
5. Add pork to spice mixture; toss to coat.
6. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
7. Add pork to pan; saut 4 minutes or until done, turning occasionally.
8. Remove pork from pan; keep warm.
9. Wipe pan clean with paper towels; recoat with cooking spray.
10. Add 2 tortillas to pan; cook 30 seconds on each side or until soft.
11. Remove from pan; keep warm. Repeat procedure with remaining tortillas and cooking spray.
12. Spread about 1 1/2 tablespoons guacamole onto each tortilla; top each tortilla with about 1/4 cup pork and about 2 tablespoons salsa. Fold tortillas in half.