Ingredients

Prep time: 40 minutes
Total time: 40 minutes

Filling:
1 17-ounce package refrigerated fully cooked pork roast au jus
2 tablespoons orange juice
1/2 teaspoon ground cumin
1 medium tomato, chopped ( 3/4 cup)
1 medium avocado, pitted, peeled and chopped ( 3/4 cup)
2 teaspoons lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon salt

Pesto:
1 1/2 cups lightly packed fresh cilantro sprigs
3/4 cup Spanish peanuts
2-3 cloves garlic
1 jalapeno chile, seeded, chopped
1/4 cup olive oil

Taco Shells and Cheese:
1 4.7-ounce box taco shells (10 shells)
1 4-ounce cup shredded Monterey Jack cheese
Lime and orange wedges for garnish
Fresh cilantro sprigs for garnish

Directions

1. Heat oven to 325 F. In medium microwavable bowl, shred pork; discard juice. Toss pork with orange juice and cumin; set aside. In another medium bowl, mix tomato, avocado, lime juice, sugar and salt.

2. In food processor bowl with metal blade, place 1 1/2 cups cilantro, the peanuts, garlic, chile and oil. Cover; process about 30 seconds or until well blended; set aside.

3. Heat taco shells in oven as directed on box.

4. Meanwhile, cover bowl of pork mixture with microwavable paper towel. Microwave on high 2- 3 minutes or until warm.

5. To serve, spread about 1 tablespoon pesto over 1 side of each taco shell. Fill each with about 1/4 cup warm pork mixture, 1 tablespoon tomato-avocado mixture and heaping 1 tablespoon cheese. Serve garnished with lime wedges, orange wedges and cilantro sprigs. Makes 10 tacos.