Gretchen is a registered dietitian and, unlike most in her profession, she has been blessed enough to spend most of her career in a kitchen as opposed to a hospital. Her husband is military like mine and believe it or not, her sister Laura was my teacher in eighth grade. Laura was one of my favorites and we have kept in touch all these years. Laura told me about Gretchen's health struggles and how she did an elimination diet and found that after she stopped eating gluten her body felt like new. When Laura heard I was diagnosed with Celiac Disease and was gluten-free too, she connected Gretchen and I so we could talk about our new lifestyle.
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Pork Tacos with Avocado & Tomato Salsa
- 1/2 cup chopped onion
- 2 teaspoons olive oil
- 1 pound pork tenderloin, trimmed and coarsely chopped
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 3/4 teaspoon salt, divided (I omitted this)
- 1/2 teaspoon of black pepper, divided
- 1/4 cup water
- 1/2 cup chopped avocado
- 1/2 cup chopped tomatoes
- 1/4 cup red onion (I don't really like red onion so I cut this amount in half)
- 1/4 cup chopped cilantro
- 8 corn tortillas
- Optional: sour cream, for serving
Meanwhile, combine the avocado, tomatoes, 1/4cup red onion, cilantro, remaining salt, and remaining pepper in a small bowl.
Warm tortillas according to package directions. Spoon the pork mixture evenly into each tortilla. Top each evenly with the avocado mixture and sour cream.