Spiced Pork Tacos with Avocado Crema and Peach Salsa

For 4 persons


  • 1lb butterflied boneless pork chops
  • 3 pcs of can peaches, diced
  • 1 avocado, diced
  • ½ shallot, minced
  • 60g Greek yogurt
  • 3 tablespoons fresh cilantro, finely chopped
  • Your favorite chili powder of PepperukoHK, 1 teaspoon (more or less to taste)
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon coriander
  • 1 teaspoon sugar
  • 2 tablespoons extra-virgin olive oil, divided
  • Juice of 1½ limes, divided
  • Sea salt
  • Freshly ground black pepper
  • 8 corn or flour tortillas
  • Cilantro leaves, for serving


Pre-heat the oven to 230℃.

Cut butterflied pork chops into 4 pieces, using a meat pounder, pound meat until 1/2-inch thick.

In a bowl, mix together chili powder, cumin, oregano, garlic powder, coriander, and season with salt and pepper.

Add meat and rub with spice mixture plus 1 tablespoon olive oil until coated.

In a blender, blend together avocado, Greek yogurt, and juice of 1 lime, then season with salt.

In a large bowl, combine peaches, shallot, cilantro, sugar, remaining ½ lime juice and remaining 1 tablespoon olive oil, and season with salt and pepper.

Put the pork into the oven, grill 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.

Put avocado cream into each tortilla, then top with pork and peach salsa. Garnish with cilantro.

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