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Spiced Pork Tacos with Avocado Crema and Peach Salsa - PCOS-Friendly Recipe

Spiced Pork Tacos with Avocado Crema and Peach Salsa
Servings: 4
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Anna Watson Carl Dangerously addictive avocado crema makes us wonder if we can eat tacos every night.

Ingredients

  • 2 8 oz. butterflied boneless pork chops
  • 1 tsp. chipotle powder
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1/2 tsp. garlic powder
  • 1/4 tsp. coriander
  • 1/4 tsp. allspice
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp. extra-virgin olive oil, divided
  • 1 avocado, diced
  • 1/4 c. low-fat Greek yogurt
  • Juice of 1 1/2 limes (6 tbsp.), divided
  • 3 peaches, diced (2 cups)
  • 1/2 shallot, minced (2 tbsp.)
  • 3 tbsp. Chopped cilantro
  • 1 tsp. sugar
  • 8 corn or flour tortillas
  • Cilantro leaves, for serving

Instructions

  1. Cut butterflied pork chops into 4 pieces and place between two sheets of plastic wrap. Using a meat pounder, pound meat until 1/2-inch thick.
  2. In medium bowl, whisk together chipotle powder, cumin, oregano, garlic powder, coriander, and allspice and season with salt and pepper. Add meat and rub with spice mixture plus 1 tablespoon olive oil until coated.
  3. In a small food processor or blender, blend together avocado, yogurt, and juice of 1 lime. Season with salt.
  4. In a large bowl, combine peaches, shallot, cilantro, sugar, remaining lime juice and remaining 1 tablespoon olive oil. Season with salt and pepper.
  5. Heat grill or grill pan to high and grill pork 3 minutes; flip and grill 2 to 3 minutes more. Let rest a few minutes, then thinly slice.
  6. Heat tortillas in dry pan over medium-high heat until blistered.
  7. Spoon avocado crema into each tortilla, then top with pork and peach salsa. Garnish with cilantro.

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