Ingredients

Black Bean-Jicama Salad: 3   tablespoon(s) fresh lime juice 2   tablespoon(s) olive oil 2   teaspoon(s) hot Mexican chili powder .25   teaspoon(s) ground cumin .25   teaspoon(s) minced garlic 1   can(s) (15 1/2-ounce) black beans, drained 1   can(s) (11-ounce) Mexican-style kernel corn, strained 1.5   cup(s) (1 1/2-inch strips) julienned peeled jicama 1   ripe Hass avocado, peeled, pitted and diced 2   scallions, thinly sliced 2   tablespoon(s) chopped cilantro Tacos: .75   pound(s) roasted pork loin, cut into 1 1/2-inch long shreds .75   cup(s) green tomatillo salsa 1   plum tomato, diced .25   teaspoon(s) freshly ground pepper 8   crisp yellow corn taco shells 1.5   cup(s) shredded iceburg lettuce

Description

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