Crispy Pork, Guacamole and Chili-Pecan Tacos

Chopped pecans, toasted with a coating of ancho chile, give a nutty accent to the already wonderful combination of crispy pork and guacamole.

Recipe Ingredients:

1/4 cup olive oil
1 1/2 pounds boneless pork loin, thinly sliced
Salt
1 tablespoon unsalted butter
1 cup chopped pecans
1/4 cup finely chopped ancho chile
2 cups prepared guacamole
8 flour tortillas, warmed

Cooking Directions:

1. In a medium-sized skillet, heat the olive oil over high heat.
2. Meanwhile, season the pork with salt. When the oil is hot, add the pork in batches and sear on both sides for 5 to 7 minutes, or until very crisp. Transfer the pork to a cutting board, cut into narrow strips and keep warm.
3. In a small skillet, melt the butter over low heat. Add the pecans and ancho chile and cook 3 to 5 minutes, or until the butter starts turning reddish brown. Season with salt. Transfer to a serving bowl.
4. Spoon 1/4 cup guacamole onto each tortilla, divide the pork among the tortillas, and top each with some of the chile laced pecans. Fold into a taco and serve.

Makes 8 servings.