PORK MEATBALL TAQUITOS WITH AVOCADO VINAIGRETTE

Pork Meatball Taquitos with Avocado Vinaigrette image

Provided by Susie Jimenez

Time 45m

Yield 6 serving

Number Of Ingredients 23

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1 pound ground pork
1/2 bag Townhouse Flip-Sides, pulverized
1 tablespoon soy sauce
2 tablespoons chopped fresh cilantro
2 shallots, chopped
1 egg, beaten
1 small jalapeno, chopped
1 tablespoon Asian hot sauce, such as Sriracha
1 lemon, zested
2 tablespoons salt
1 tablespoon black pepper
3 tablespoons olive oil
2 lemons, juiced
2 limes, juiced
1 tablespoon Dijon mustard
1 tablespoon agave
2 tablespoons fish sauce
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil
1 tablespoon chopped garlic
1 avocado, diced small
1 head Bibb lettuce

Steps:

Preheat the oven to 350 degrees F.
For the meatballs: In a bowl, mix the pork, Flip-Sides, soy sauce, cilantro, shallots, egg, jalapeno, hot sauce, lemon zest, salt and pepper. Form the mixture into small meatballs, about 2 to 3 inches in diameter, and set aside.
Heat the olive oil in a saute pan, and, working in batches, fry the meatballs until golden brown, 5 to 7 minutes. Finish them in the oven for another 10 minutes.
While the meatballs are in the oven, make the vinaigrette: Whisk the lemon and lime juice with the mustard and agave. Add the fish sauce, fresh herbs and avocado. Whisk until the avocado breaks down just a bit and everything is incorporated.
Pull the meatballs from the oven and serve on lettuce cups, garnished with the vinaigrette.