From the comfort of my very own couch, I watched all the fanfare as they lit the Rockefeller Center Christmas Tree last night and Ryan and I are planning on getting our tree this weekend. This can only mean one thing,  Christmas is rapidly approaching. There are presents to buy, halls to deck and Santa cookies to bake. In other words, it gets pretty busy.  When this happens, I whip out my tried and true Slow Cooker Pulled Pork recipe and use it to prepare a variety of quick dishes. First up this time around were these Pulled Pork Tacos. To be more precise, pulled pork tacos with onions, jalapenos, tomatoes, lettuce, cotija cheese and my new secret weapon: Avocado Cream.

I must confess that the avocado cream in this recipe was a last minute concoction. I had used half of an avocado for another recipe and needed to use the other half. My first thought was to cut it up and put it on top of the tacos, but alas that just seemed too darn ordinary. Instead, I decided to add it, along with a little sour cream, cilantro and lime juice to the food processor and blend until smooth. The result was a silky cream that added a cool fresh flavor to these tacos.  I don’t think I’ll make any kind of tacos without it again.

Serves 2-4

You will need:

• 1/2 large avocado, pit removed
• 1/4 cup fat free sour cream
• juice of 1/2 lime
• 1 tablespoon fresh cilantro
• kosher salt and fresh cracked black pepper
• 1 tablespoon olive oil, plus more for frying tortillas
• 1/2 onion, chopped
• 1 jalapeno, seeded and diced (optional)
• 2 cups prepared pulled pork
• 4 small corn tortillas
• crumbled cotija cheese
• shredded lettuce
• 1 tomato, seeded and diced

1. Use a spoon to scoop avocado out of skin.
2. Combine avocado, sour cream, lime juice and cilantro in a food processor. Turn on and process until smooth, about 30 seconds. Remove from food processor, transfer to bowl and season with salt. Refrigerate until ready to use.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and jalapeno (if using) cook for 2 minutes. Add in pulled pork and stir to combine. Cook until pork is warmed through. Add salt and pepper if needed. Reduce heat to low to keep warm while you prepare the shells.
4. Lightly coat the bottom of a small skillet with olive oil. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
5. To assemble the tacos, spread a little of the avocado cream down the middle of the taco shell. Spoon in pork mixture. Top with cotija cheese, lettuce and tomatoes.
6. Serve.

If you happen to have any of the avocado cream left over it makes a mean dip for tortilla chips. Enjoy!