Fusion tacos

In an attempt to eat up food in our fridge, I made two types of tacos with some non-traditional fillings. Even though I learned to make tortillas from masa and roll them by hand last night in my Mexican cooking class, I still had about half a kilo of tortillas in my freezer from Tortelleria and Tacos in Baltimore that I had to use up.

Besides cheese, tomatoes, and guacamole, I sauteed chopped onions with char siu (Chinese roast pork), seasoned with some honey and soy and spiced up with red pepper flakes.

For the other ones, I sauteed up ground pork with sun-dried tomato tapenade from Metropolitan Bakery in Philly. The tapenade was nice and basil-ey so just some black pepper and herbs de provence were the only other spices added.