Prepare the Pork Satay: Blend all marinade ingredients except for the pork in a blender or food processor until smooth. Transfer the blended marinade to a small saucepan and bring it to a boil over medium-high heat. Reduce heat and simmer for 10 minutes to concentrate the flavors. Let the marinade cool completely before using it to marinate the pork. Reserve 1 cup of the cooled marinade for later. Marinate the pork in the remaining marinade for at least 1 hour, or up to 4 hours, in the refrigerator.

Make the Tomatillo, Mango, and Avocado Pico: Place and ingredients for the pico in a bowl and mix together. Adjust the seasoning to taste

Make the Coconut-Lime Crema: Whisk together sour cream, lime juice, coconut milk, mayonnaise, honey, and curry powder until smooth.

Make the Roasted Garlic Flour Tortillas: Preheat oven to 400°F (200°C). Wrap garlic cloves in foil and roast for 20-30 minutes, or until tender. Let cool slightly, then squeeze the garlic from the cloves and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Add the shortening, warm water, and roasted garlic to the dry ingredients. Stir until a dough forms. Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes. Divide the dough into 12 equal pieces. On a floured surface, roll out each piece of dough into a thin circle, about 8-10 inches in diameter. Heat a skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes per side, or until golden brown and cooked through.

Grill the Pork Satay: Grill the marinated pork over medium-high heat until cooked through and slightly charred. Cut the grilled pork into 1/2-inch cubes. Toss the diced pork in the reserved marinade to add extra flavor.

Assemble the Tacos: Place a roasted garlic flour tortilla on a plate. Add cooked pork, tomatillo-mango-avocado pico, coconut-lime crema, and roasted peanuts. Serve immediately.