Grilled Chipotle Pork Tacos with Red Slaw and Brown Sugar Pineapple
Grilled Chipotle Pork Tacos with Red Slaw and Brown Sugar Pineapple
These pork tacos are full of flavor and the sweet pineapple side is a perfect complement.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 393
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 393
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
1-12 ounce pork tenderloin, cut into 1/2-inch-thick slices on 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
lime wedges, for serving
2 cups pineapple chunks
1 cup reduced-fat sour cream
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
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 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.
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 two tortillas per plate. Divide the pork and a little slaw among the tortillas. Serve with lime wedges.
Evenly divide the pineapple among four bowls, top each with 1/4 cup sour cream, 1/2 tablespoon sugar and a sprinkle of cinnamon. Serve with the pork tacos.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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.
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 two tortillas per plate. Divide the pork and a little slaw among the tortillas. Serve with lime wedges.
Evenly divide the pineapple among four bowls, top each with 1/4 cup sour cream, 1/2 tablespoon sugar and a sprinkle of cinnamon. Serve with the pork tacos.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
