Pork Tacos with Slaw and Spicy Pepitas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a very easy dish that can be prepped in advance. After that, it's a snap. Be sure to slice the pork thinly; it does not take long to cook. Pepitas (pumpkinseed kernels) are popular in Mexican cooking; keep an eye on them while toasting so they don't burn. I like to serve this dish with salsa and baked chips. —Linda Croley, Birmingham, Alabama Ingredients:
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon ground ancho or chipotle chile pepper |
1/2 teaspoon black pepper |
1 pound boneless center-cut loin pork chops (about 1/2 inch thick) |
cooking spray |
1/4 cup fresh lime juice, divided |
1/2 cup sliced red bell pepper |
2 tablespoons thinly sliced green onions |
1 tablespoon minced jalapeño pepper |
1/2 (16-ounce) package coleslaw (about 3 cups) |
12 (6-inch) white or yellow corn tortillas |
6 tablespoons light sour cream |
6 tablespoons spicy pepitas |
Directions:
1. Combine first 6 ingredients in a small bowl. Lightly coat pork with cooking spray; rub spice mixture over both sides of pork. Cover and refrigerate 1 hour.
2. Preheat grill.
3. Place pork on a grill rack coated with cooking spray; grill 1 minute on each side or until done. Cut pork into 1/4-inch slices. Combine pork and 2 tablespoons juice in a medium bowl, tossing to coat.
4. Combine the remaining 2 tablespoons juice, bell pepper, onions, jalapeño, and coleslaw in a large bowl, tossing well.
5. Heat a nonstick griddle over medium heat. Coat griddle with cooking spray. Arrange 6 tortillas in a single layer; cook 1 minute on each side or until lightly browned. Repeat procedure with cooking spray and remaining 6 tortillas. Divide pork mixture evenly among tortillas; top each tortilla with 2 tablespoons coleslaw mixture, 1 1/2 teaspoons sour cream, and 1 1/2 teaspoons Spicy Pepitas.
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