30 Minute Gluten-Free Crispy Carnitas Tacos with Avocado Yogurt Cream

The very best 30 minute gluten-free carnitas tacos with avocado yogurt cream. Crunchy gluten-free tacos filled with spiced pork tenderloin, bell peppers, onions, jalapenos, lime juice, fresh tomatoes and gooey cheese. This Mexican inspired dish is easy to put together using only fresh ingredients. The avocado yogurt cream is made with avocado, yogurt, shallots, jalapenos, lime juice, garlic, cumin and if you like extra spiciness, sriracha sauce. The avocado yogurt cream makes a perfect companion to the carnitas tacos. Adding a healthy creamy sauce to dip the tacos in for extra flavour, makes the gluten-free tacos extra delicious!

These crunchy carnitas (pork) tacos are probably one of my most favourite taco recipes. To make the outside extra crunchy, the filled tacos are baked until you reach desired crunchiness. The cheese in the tacos holds everything together, keeping the filling inside with every bite. You don’t have to worry about the filling falling out after you take a bite. These crunchy tacos are perfect in every way.

What I love about this Mexican inspired recipe is how easy everything comes together. You don’t even need taco holders. To start, the veggies are briefly cooked, then the pork, garlic and spices are added and cooked just until the pork is no longer pink and starts to brown on the outside. Then the fresh tomatoes with lime juice are added, and everything is combined—nothing to it.

I used soft gluten-free corn tortillas and made them into crunchy tacos. The tortillas need to be briefly softened so that they are pliable. To do this, pop them into the microwave for a few seconds. To get the crunchiness, one side of the tacos is lightly brushed with olive oil before they are baked.

How to keep the carnitas filling in the tacos?

When you have traditional tacos, the shells are already crispy and are often filled with ground beef mixture. The tacos are then topped with various toppings, such as lettuce, cheese, salsa, sour cream, and guacamole. After the first bite, everything starts to fall apart. Needless to say, it is messy to eat. Not with these crunchy carnitas tacos. The cheese is what holds everything together.

I wanted to add one topping to the tacos that has it all. So, I made this light avocado yogurt cream. It tastes almost like guacamole, but it is on the lighter side. With this avocado yogurt cream topping, you will not need any other toppings. The topping is exceptionally delicious.

Can you change the pork for something else?

This is what is so great about these gluten-free tacos. The pork is interchangeable. I often use leftover chicken, turkey or beef – an excellent way to spice up leftovers. You will need 3 cups of cooked chopped meat for 8 tacos. Everything else remains the same in the recipe. And, if you want vegetarian tacos, no problem. You can use roughly chopped cauliflower, zucchini or mushrooms to replace the meat.

I hope you enjoy these gluten-free crispy carnitas tacos as much as my family does. If you love Mexican inspired recipes, you may enjoy the rotisserie chicken enchilada casserole or the Mexican street corn soup