Candida Diet Friendly Avocado Crema Pork Tacos with Fresh Pico
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Learn more →Ingredients
4 servings
For the pork
- 1 ½ lb pork tenderloin, trimmed of silver skin
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the pico de gallo
- 3 medium roma tomatoes, seeded and finely diced
- ½ small white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice (about 1 lime)
- 1 small garlic clove, roughly chopped
- ¼ tsp salt
- 2–3 tbsp water
For serving
- 8–10 small corn tortillas
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - lime wedges (optional)
Instructions
- 1
Make the pico de gallo: combine the diced tomatoes, onion, jalapeño, and cilantro in a medium bowl. Add the lime juice and salt, toss to combine, and set aside at room temperature while you prepare the rest of the recipe.
- 2
Make the avocado crema: add the avocado flesh, sour cream, lime juice, garlic, and salt to a blender or food processor. Blend until completely smooth, adding water 1 tbsp at a time until the crema is pourable but still thick enough to coat a spoon. Taste and adjust salt if needed. Set aside.
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