Step 1

For the guacamole: Mash together ingredients in a bowl. Cover with plastic wrap and let chill in the fridge.

Step 2

For the pico de gallo: In a medium-sized bowl, combine the onions, fresh cilantro, chopped garlic, *pickled jalapeño, cherry tomatoes, lime juice, salt and pepper. Cover with plastic wrap and let chill in the fridge.

Step 3

For the meat: Into a large pan, turn on the low heat and combine the oil with the butter. Add the ground beef and pork and mix them until combined. Turn on the medium heat, then add the taco seasoning.

Step 4

Once the taco meat mixture is cooked, turn off the heat and preheat your oven to 180°C (356°F) . On an inverted (upside-down) cupcake tin, place the small tortillas in crevices to create ‘taco shells.’ Place in the oven and let dry for 10-15 minutes until crisp.

Step 5

To serve: Fill each taco shell with 2 tbsp meat mixture and garnish/assemble with condiments and toppings as desired.