2 Cali’flour Flatbreads
6 slices of pork belly (¼” thick slices)
4 avocado slices (about ¼ of an avocado)
1 T chopped onion
1 t chopped fresh cilantro
2 T Queso Fresco or Cotija cheese crumbles
Optional garnish: salsa verde, sour cream, lime wedges
Pre-bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from the oven and let rest for a minimum of 10 minutes.
*For a formed “shell”-invert a muffin pan and bake flatbreads cradled between cups.
On a stovetop, in a skillet on medium heat, brown pork belly slices. When cooked through and edges are crisp, remove from heat and set on a paper towel. In prepared flatbreads, divide the filling evenly between two tacos. Layer tacos with 3 pork belly slices, 2 avocado slices, onions, cilantro, and cheese. Serve with an additional garnish of salsa verde, sour cream, and lime wedges as desired. Enjoy!