In a blender or food processor combine sour cream, avocado, lime juice, cumin and salt. Puree until smooth. Hold refrigerated for service.
In a heavy bottom pot melt butter. Add scallion whites and sauté until fragrant.
Add pork, BBQ sauce, and Peruvian Seasoning to pot. Stir to combine and cook to an internal temperature of 165°F. Hold hot for service.
In a bowl mix together cabbage and scallion tops. Hold refrigerated for service.
For each serving, fill 3 corn tortillas each with 3 tablespoons cabbage scallion mixture, distribute 5 ounces of pork over the cabbage of all 3 tortillas, top each with a heaping tablespoon pico de gallo and drizzle a teaspoon of Avocado Lime Crema over each.
Finish each taco with 1/2 teaspoon cilantro and a heaping tablespoon of jalapeños. Serve hot with a lime wedge.
This taco would also be good with beef tips, ground beef or grilled chicken thigh meat.
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