Ingredients

pickled red onions
potato wedges
lettuce of choice

Avocado Cilantro Crema
1 large (or 2 small) avocados
1-3 cloves garlic
1 lime, juiced
1/3 cup fresh cilantro
1/4 cup avocado oil (or olive oil)
salt to taste
water

Al Pastor Pork
1lb ground pork (*vegan option in notes)
1/2 tbsp chipotle powder
1-2 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano (Mexican oregano if possible)
1-2 tsp salt or seasoned salt

1 cup pineapple (fresh or frozen), cut into bite-sized pieces

Method

1. If pickled red onions are not already made, I recommend prepping them ahead of everything else so that they are pickled enough in time for eating.
2. Get potato wedges cooking according to package directions, use my boil & bake wedges recipe, or cook seasoned russet potato wedges at 425°F for 30 minutes, flipping halfway through the cooking time.
3. Add everything  for the crema except the water into a food processor (or blender). Blitz until smooth. While machine is running, add water into the opening to thin everything out to your desired consistency. If you are using a blender without an opening, add water a bit at a time to ensure that you don’t thin the crema out too much. Set aside.
4. Heat a pan over medium-high heat. Add in ground pork. Allow to cook, stirring occasionally, until the pink has just disappeared. Add in seasoning (chipotle powder, cumin, onion powder, garlic powder, oregano, and salt) and stir to coat the pork. Add in pineapple pieces and stir to combine everything. Allow to cook for 2 minutes, or until the everything is heated through.
5. Assemble your taco wedge bowl! Wedges and lettuce act as the base, al pastor ground pork (and pineapples) go in the middle layer, and the cream and red onions go on top.

Notes:

1. *To make this recipe vegan, my favourite protein substitutes are crumbled smoked tofu or canned brown lentils. Just add the spices in right away, and add the pineapple in when your protein is almost heated through.
2. The great part about avocado crema is that it doesn’t matter how ripe the avocados are. Since they’re going to be blended up anyways, harder avocados and super ripe avocados both work just as well. You may just need more water to thin out the the crema when using harder, less ripe avocados.
3. This recipe is best enjoyed right away, so that the al pastor pork is hot and the wedges are crispy. However, it also makes a great prepped meal. I recommend packing your cold lettuce, crema, and onions separately so that you can heat your wedges and protein.
   Note that the crema will stay vibrantly green when stored in the fridge, as the lime juice keeps the avocado from browning.
4. This recipe feeds 2-4 people, depending on how hungry they are!