Grilled Chipotle Pork Tacos with Red Slaw (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The heat from the chipotle enlivens both lean pork and lean slaw. Bright, but hearty and filling, this quick main dish is great for the[ grill.] 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 |
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 ef= http://www.foodterms.com/encyclopedia/chili-powder/index.html class= crosslink debug= 539 551 >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 |
Directions:
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.
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.
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.
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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