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

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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.

Carnitas tacos with avocado yogurt cream is the best combo!

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!


carnitas tacos


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.


carnitas tacos


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.


carnitas tacos, gluten free


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

Let’s Connect!


Many thanks!

Kristina xx


  • 2 Tbsp. Extra virgin olive oil, plus some for brushing
  • 1 red or orange bell pepper, thinly sliced
  • 1/2 medium onion, thinly sliced
  • 1 jalapeno pepper, seeds removed and sliced
  • 2 garlic cloves, thinly sliced
  • 1 lb. pork tenderloin, thinly sliced
  • 1 tsp. GF dried oregano
  • 1/2 tsp. GF ground cumin
  • 1 large tomato, roughly chopped
  • 1 Tbsp. Fresh lime juice
  • 2 cups Mexican cheese (a mixture of cheddar and Monterey Jack cheese)
  • Sea salt and GF ground black pepper to taste
  • 1 large ripe avocado
  • 1/2 cup full-fat plain Greek Yogurt
  • 1/2 jalapeno, seeds removed and finely chopped
  • 1 small shallot, finely chopped
  • GF Sriracha sauce to taste (optional)
  • 1 tsp. Fresh lime juice
  • 1 garlic clove, minced
  • 1/4 tsp. GF ground cumin
  • Sea salt to taste
  • Optional toppings; fresh chopped cilantro and lime wedges
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  • Preheat oven to 425 F and line a large rimmed baking sheet with parchment paper
  • Heat olive oil in a large skillet over medium-high heat. Add bell peppers and onions. Cook stirring occasionally until the onions start to soften. About 3 minutes
  • Stir in garlic, pork slices, oregano and cumin. Cook until the pork starts to brown and is no longer pink on the inside. About 3 minutes, stirring as needed. Remove the skillet from the heat. Stir in tomatoes, lime juice and season with salt and pepper
  • Warm tortillas for about 50 seconds in the microwave until pliable. Lightly brush one side of each tortilla with olive oil and place on the prepared baking sheet with the oiled side down. Sprinkle half of each tortilla with about 1 tablespoon of cheese, then top the cheese with a layer of carnitas filling and more cheese. There should be enough filling and cheese for 8 tacos. Fold the other half of the tortilla over the filling and transfer the baking sheet to the oven. Bake for 8 minutes, then flip the tacos and cook 6 more minutes, until the tortillas are crisp.
  • Meanwhile, prepare the avocado yogurt cream. In a medium bowl, mash the avocado until smooth, then add remaining ingredients and, using a fork, whip to combine. Season with salt
  • Serve tacos with avocado yogurt cream, fresh lime juice and chopped cilantro
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