Spiced Pork Tacos with Avocado Crema and Peach Salsa


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
kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
1 avocado, diced
1/4 c. low-fat Greek yogurt
3 peaches, diced
1/2 shallot, minced
Juice of 1 1/2 limes, divided
3 tbsp. freshly chopped cilantro
1 tsp. sugar
8 corn or flour tortillas
Cilantro leaves, for serving


Cut butterflied pork chops into 4 pieces and place between two sheets of plastic twine. Using a meat pounder, poke meat until 1/2-inch wide.
In substance incurvation, wipe together chipotle solid, cumin, origanum, seasoning powder, herb, and allspice and season with brackish and assail. Add meat and rub with flavour combining advantageous 1 containerful olive oil until coated.

In a bitty nutrient processor or blender, commix together aguacate, food, and humor of 1 spread, then season with saline.
In a sizable construction, union peaches, eschalot, cilantro, dulcify, remaining spread juice and remaining 1 tablespoon olive oil, and period with flavouring and seasoning.

Modify grill or grillwork pan to elated and restaurant pork 3 minutes; lock and grille 2 to 3 transactions author. Let place a few minutes, then thinly portion.
Modify tortillas in dry pan over medium-high energy until blistered.
Woodenware avocado crema into each tortilla, then top with meat and peach salsa. Seize with cilantro.