Ingredients
- 3 tablespoons olive oil
- 3 cups pork roasted, cut into thin strips or shredded
- freshly ground pepper
- salt
- 7 ounces chipotle chilies in adobo sauce
- 1 lime
- 8 corn tortillas each 5 inches in diameter, warmed
- 1 avocado halved, pitted, peeled and thinly sliced
- 1/2 cup cilantro leaves fresh
- 1/4 red onion minced
- 1/2 cup queso fresco crumbled
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