Birthday Ole, continued...Taco Bar

I live for a bargain, so when marinated pork loins were two for one, I bought several for the freezer. 
I also happened upon a beautiful flank steak for $1.89/pound the last time I shopped.  These replaced the usual ground beef taco meat for our taco bar.  You don't have to eat cheap eats to eat cheap!
The pork loin got slow cooked in it's liquid marinade, and then shredded and seasoned with cumin and a little chili pepper.  It was a peppercorn garlic marinated loin, and came out moist and delicious.
The flank got marinated overnight in a dry rub of Goya seasoning (adobo) and a little smoked paprika.  My husband Don grilled it for about six minutes a side, and after letting it rest for ten minutes, I sliced it thinly on an angle against the grain of the meat.  It was very tender and flavorful.
Meat is good, but the condiments make the taco.  We chopped fresh lettuce, tomatoes and onions, and served guacamole and fresh pico de gallo.  We also served sour cream, and family brought chips and crackers, and some whipped cream cheese with jalapeno jelly (delicious on crackers by the way).  Here are the recipes for our taco bar condiments:

Guacamole

4 ripe Haas avocados diced
1 fresh jalepeno, seeded and diced
1 T grated onion
zest of one fresh lime
juice of two limes
2 tsp fruit fresh preservative
1 fresh tomato chopped
Mash avocados with a potato masher, and add all other ingredients.  Salt and pepper to taste.  Save back one avocado pit if you aren't serving this right away, and it along with the fruit fresh will keep it from turning grey from oxidation.  Store in an airtight container.

Pico de Gallo
5 vine ripe tomatoes chopped
1 onion diced
1/2 C celery diced
2 jalapenos seeded and diced
1/3 C fresh cilantro chopped
zest of one lime
juice of one lime
1 tsp Frank's Hotsauce
salt and pepper to taste
Best if made the day before.