For the shrimp and pork filling: In a cast iron pan, heat the vegetable oil
over medium heat. Place the pork in the pan and saute until brown and caramelized.
Once the pork has browned, add the shallots
, garlic, and chiles, cook for 1 to 2 minutes.
Add the cumin and smoked paprika and stir. Add the shrimp and stir. Once the shrimp has turned pink, add the water chestnuts and stir. Add the sugar
, cilantro stems, lime zest and juice, remove from heat.
For the tomato salsa: Put the tomatoes and green onions in a small bowl. Add the lime juice, cilantro leaves and stems and mix. Season the salsa with sugar and salt.
For the creamed avocado: Put the avocados
in a bowl, add the lime juice and chopped green onion. Add the sugar and sour cream. Mash
until the mixture is incorporated. Season with salt.
To assemble the shrimp and pork tacos
: Place the tortilla shells on a plate. Divide the pork and shrimp
filling among the tortilla shells. Spoon the filling in the center of the taco.
Spoon the creamed avocado and tomato salsa over the tortilla