• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
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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
    OK

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