Roasted pork "mexican tacos" with vegetables, guacamole and rice

For this recipe, the following elaborations are needed:

• For the tacos:
  • Prepare the mexican corn pancakes or buy premade.
  • Fillet the boneless pork into strips of about 3 cm long and 1 cm wide.
  • Cut the onion, red pepper and Italian green pepper into julienne.
  • Cut the jalapeño chilli pepper into brunoise.
  • In a hot grill or frying pan, roast the meat strips together with the onion and peppers. 
  • As the meat and vegetables are browned, add salt, pepper and jalapeño chilli pepper.
  • Place on a plate and deglaze the frying pan, add siracha and thicken a little with cornstarch. The mixture should be thick. 
• For the guacamole,  follow the recipe or use a good quality premade one.
• Boil the rice.
• Prepare the salad.
• Sour sauce.

SET UP AND SERVING

• Place three tacos per serving and serve next to the meat.
• Garnish with the guacamole, the rice and the salad.
• Serve with the sour sauce.