Clean the livers by cutting off any fat or stringy bits. Cut into bite size strips. Season with salt, pepper and cayenne pepper. Coat in flour, shake off excess flour and fry in oil (should still be a tad pink in the middle).
Cube the avocado and tomato. Mix together and add olive oil and vinegar.
Take a tortilla, place 1/4 of the liver mixture in a line down the middle, top with the avocado salsa. Pour a bit if the Mole sauce on top and garnish with coriander.
Spiced Chicken Liver Tacos with Mole Sauce https://cultureatz.com/the-liver-experiment-week-6-spiced-chicken-liver-tacos-with-mole-sauce/