top of page

Grilled Chipotle Pork Tacos with Red Slaw

Prep Time:

25 MINS

Cook Time:

Serves:

4 Servings

Level:

About the Recipe

Ingredients

  • For the Pork

  • 1/4 cup fresh coriander leaves, finely chopped

  • 1 tablespoon fresh lime juice

  • 1 tablespoon vegetable oil

  • 1 teaspoon chipotle chilli 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

  • Salt and freshly ground black pepper

  • For the Red Slaw

  • 2 cups shredded red cabbage

  • 1/4 cup fresh coriander leaves, finely chopped

  • 1 tablespoon vegetable oil

  • 1 tablespoon cider vinegar

  • 1/4 teaspoon chipotle chilli powder

  • 1 small red bell pepper, very thinly sliced

  • 1/4 small red onion, very thinly sliced

  • Salt and freshly ground black pepper

  • 8 corn tortillas

  • 8 teaspoons reduced-fat sour cream

  • Lime wedges, for serving

Preparation

Step 1


For the pork: Combine the coriander, 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, coriander, 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.






©foodnetwork

bottom of page