Spiced Pork Tacos with Avocado Creme and Peach Salsa
Spiced Pork Tacos with Avocado Creme and Peach Salsa
Meat and Poultry
Ingredients
- 2 8 oz. butterflied boneless pork chops
- 1 teaspoon chipotle powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coriander
- 1/4 teaspoon allspice
- kosher salt and freshly ground black pepper
- 2 tablespoons Fustini's Chipotle olive oil, divided
- 1 avocado, diced
- 1/4 c. low-fat Greek yogurt
- 3 peaches, diced
- 1/2 shallot, minced
- Juice of 1 lime, divided
- 2 tablespoons Fustini's Jalapeno Lime balsamic
- 3 tablespoons freshly chopped cilantro
- 8 corn or flour tortillas
- cilantro leaves, for serving
Directions
- Cut butterflied pork chops into 4 pieces and place them between two sheets of plastic wrap. Using a meat pounder, pound meat until 1/2-inch thick.
- In a 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.
- In a small food processor or blender, blend together avocado, yogurt, and juice of 1 lime, then season with salt.
- In a large bowl, combine peaches, shallot, cilantro, sugar, balsamic and the remaining 1 tablespoon of olive oil, and season with salt and pepper.
- Heat grill or grill pan to high and grill pork for 3 minutes, flip and grill 2 to 3 minutes more. Let rest a few minutes, then thinly slice. Heat tortillas in a dry pan over medium-high heat until blistered. Spoon avocado crema into each tortilla, then top with pork and peach salsa. Garnish with cilantro.
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