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Tacos Arabes with Carrot-Avocado Crema

Tacos arabes or Arabian tacos are made with thin slices of grilled pork, seasoned with cumin, chipotle, and garlic, topped with a smooth, sweet, and spicy carrot and avocado crema all wrapped up in a soft flour tortilla or pita bread. Like a gyro, but in taco form. #tacos #healthyMexican #porktacos #tacorecipe

Tacos arabes or Arabian tacos are made with thin slices of grilled pork, seasoned with cumin, chipotle, and garlic, topped with a smooth, sweet, and spicy carrot and avocado crema all wrapped up in a soft flour tortilla or pita bread. Like a gyro, but in taco form. #tacos #healthyMexican #porktacos #tacorecipe

Ingredients

Scale
  • 2 pounds pork shoulder roast
  • 1 (3 ounce) package La Tortilla Factory Al Pastor Cocina Fresca Sauce Starter
  • 4 medium carrots
  • 1/2 red onion
  • 4 serrano chiles
  • 1/2 ripe avocado
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • 1/2 lime, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 package La Tortilla Factory Wraps, warmed

Instructions

  1. Slice pork roast into 1/4 inch thick slices. Coat pork slices on all sides with the sauce starter. Let sit at least 30 minutes.
  2. Heat a gas or charcoal grill to medium-high heat, if using. The pork can also be cooked on a grill pan which you won’t need to heat up until ready to cook.
  3. Meanwhile, make the crema. Peel and chop 3 carrots and add them to a saucepan with 1/4 of the red onion, and 1 of the serrano chiles (remove the stem and also the seeds if you’d like it less spicy).
  4. Cover by an inch of the water and bring to a boil. Reduce to a simmer and cover. Cook until carrots are tender, about 15 minutes. Drain and transfer veggies to a blender.
  5. Add avocado, yogurt, garlic, lime juice, cumin, and salt, and blend on high until smooth. Taste and add more salt or lime juice, if needed. If it is too thick add a tablespoon or so of water. Let cool in the fridge until ready to serve.
  6. Prepare the garnishes by making thin slices of the remaining carrot and curling them into ribbons. Slice the remaining 1/4 of the red onion into thin slices.
  7. Once the grill is hot (or place a grill pan over medium-high heat), place pork slices on the grill along with the remaining serrano chiles. Grill pork until well browned and cooked through, about 5 minutes per side. Chiles should be lightly charred and starting to shrivel.
  8. Slice the pork into thin pieces and place in the warm wraps. Top with a dollop of crema, a few carrot ribbons, and red onion slices. Dig in!