Grilled Chipotle Pork Tacos with Red Slaw

2015-04-28
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    299 calorie
  • Fat

    11.5 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    60 milligrams
  • Sodium

    335 milligrams
  • Carbohydrate

    28 grams
  • Fiber

    5 grams
  • Protein

    22 grams
  • Sugar

    2 grams

Ingredients

  • 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 small red onion, very thinly sliced
  • One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices at an angle
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 2 cups shredded red cabbage
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 1 tablespoon vegetable oil
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon chipotle chile powder
  • 1 small red bell pepper, very thinly sliced
  • 1/4 small red onion, very thinly sliced
  • Kosher salt and freshly ground black pepper
  • 8 corn tortillas
  • 8 teaspoons reduced-fat sour cream
  • Lime wedges, for serving

Method

Step 1

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.

Step 2

For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.

Step 3

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.

Step 4

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.

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