Dangerously addictive avocado crema makes us wonder if we can eat tacos every night egrip vt 30w.
Total Time: 0:30
Prep: 0:25
Cook: 0:05
Level: Easy
Serves: 4
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 Managed Cloud
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

Directions

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.
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 you beauty.
In a small food processor or blender, blend together avocado, yogurt, and juice of 1 lime. Season with salt.
In a large bowl, combine peaches, shallot, cilantro, sugar, remaining lime juice and remaining 1 tablespoon olive oil. Season with salt and pepper.
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.
Heat tortillas in dry pan over medium-high heat until blistered.
Spoon avocado crema into each tortilla, then top with pork and peach salsa. Garnish with cilantro.