CHEF RODNEY AMOS / BIG RIVER GRILLE
Ingredients:
4-1/2 inch corn tortillas
Avocados
Sour cream
Margarita pork
1-1/2 pounds pulled pork
1/2 cup Tequila-lime marinade
1 tablespoon taco seasoning
Tequila-lime-marinade
2 tablespoons paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon thyme, dry
1 tablespoon salt
1/2 teaspoon red pepper flakes
1 tablespoon onion powder
2 tablespoons lime zest
1/2 cup Agave nectar
1 cup canola oil
2 teaspoons tequila
1 teaspoon sugar, granulated
Pineapple Salsa
1/2 cup dice red onions
1/2 cup dice green pepper,
seeded
1/2 cup dice red peppers, seeded
2 cups dice tomatoes
1/2 cup cilantro, washed &
chopped
1/2 cup fresh pineapple, cored
1 tablespoon white vinegar
salt, pinch
pepper, pinch
1 fresh lime, squeezed
Cabbage Radish mix
2 cups shredded green cabbage
1/2 cup red radish, thinly sliced
Directions:
Place pork in saute pan or
griddle heat until internal temperature reaches 145
Place corn tortillas in pan or
griddle heat for 30 seconds.
Remove tortillas from griddle and
place on platter.
In center of each tortilla place
cabbage mix pineapple salsa and pork
Add avocado slice and top with
sour cream.
