Quick and Easy Pork Tacos

INSTRUCTIONS

1. Avocado Crema: In a blender, add all of the Avocado Crema ingredients and blend until smooth, scraping sides down as needed. Note: Can make 6 hours ahead of time and refrigerate in an airtight container.
2. Corn Salsa: Grill corn: Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450°F degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, approximately 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl. Add all of the remaining Corn Salsa ingredients to the grilled corn and toss to gently coat. Season with additional lime juice and/or salt and pepper to taste. Let rest for 30-60 minutes at room temperature to let the flavors meld or serve immediately. Note: Corn Salsa will keep covered in the fridge for up to 4-5 days, but is best the first day.
3. Pork: Place pork on cutting board and pat it dry, then sprinkle it with all of the seasonings. In a large cast iron skillet, heat oil over medium high heat. Add the pork in a single layer and let brown for 1-2 minutes then continue to cook and stir until just cooked through (don’t overcook, 145-155 degrees F). When almost cooked through, stir in green chiles, lime juice and vinegar. Taste and season with additional salt or cayenne pepper to taste.
4. To serve: Top tortillas with pork, Corn Salsa, Avocado Crema, avocado, freshly squeezed lime juice, hot sauce and Cotija cheese.