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Grilled Chipotle Pork Tacos with Red Slaw

Grilled Chipotle Pork Tacos with Red Slaw

In this healthy and hearty recipe, the heat from chipotle chile powder enlivens both lean pork tenderloin and lightly dressed cabbage slaw for tacos that only taste indulgent.


Ingredients
For the Pork
1/4
cup
fresh cilantro leaves, finely chopped
1
tablespoon
fresh lime juice
1
tablespoon
vegetable oil
1
teaspoon
chipotle chile powder
2
cloves
garlic, minced
1/4
cup
small red onion, very thinly sliced
1
12-ounce pork tenderloin, cut into 1/2-inch-thick slices at an angle
1/4
teaspoon
each kosher salt and freshly ground black pepper
For the Slaw
2
cups
shredded red cabbage
1/4
cup
fresh cilantro leaves, finely chopped
1
tablespoon
vegetable oil
1
tablespoon
apple cider vinegar
1/4
teaspoon
chipotle chile powder
1
small red bell pepper, very thinly sliced
1/4
small red onion, very thinly sliced
1/4
teaspoon
each kosher salt and freshly ground black pepper
8
corn tortillas
8
teaspoons
reduced-fat sour cream
*
Lime wedges, for serving
Directions
For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
For the red slaw: Combine all ingredients in a large bowl. Toss to mix and set aside.
Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.

The base number of servings for this recipe is 4
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