Carnitas Crispy Tacos

Ingredients

• 1 pork tenderloin
• Juice of 1 orange or 1/4 cup orange juice
• Juice of 1 lime or 2 tbsp lime juice
• 1/4 cup broth
• 2 tbsp coconut aminos
• 4 cloves garlic, minced
• 2 tsp cumin
• 1-2 tsp chipotle powder
• 1 tsp salt
• 1 tsp oregano

• Corn tortillas
• Shredded cheese
• Shredded cabbage
• Cilantro

Avocado Crema

• 1/2 avocado
• Small container Greek yogurt (5.3 oz)
• 1 handful of cilantro
• 1 tbsp lime juice
• 1 garlic clove, minced
• 1/2 tsp salt

Instructions

1. Add the pork tenderloin, orange juice, lime juice, broth, coconut aminos, minced garlic, cumin, chipotle, salt, and oregano to a crockpot.
2. Cook on high for 3-4 hours or low for 6-8 hours.
3. The pork is done cooking when it shreds easily. Shred it with two forks and return to the crockpot.
4. Preheat the oven to 400 degrees F.
5. Make the avocado crema by combining the ingredients in a blender.
6. Spray a baking sheet and put 6 corn tortillas on it. Spread cheese onto each tortilla. Put in the oven for 2 minutes, until cheese is melted.
7. Take out the baking sheet. Add shredded pork to each tortilla and fold over.
8. Bake for about 5 minutes, then broil for 1-2 minutes until browned and crispy.
9. Serve with the avocado crema, shredded cabbage, and cilantro on top.