Grilled Chipotle Pork Tacos With Red Slaw

  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.

fresh cilantro, lime juice, vegetable oil, chile powder, garlic, red onion, pork tenderloin, kosher salt, red, shredded red cabbage, fresh cilantro, vegetable oil, cider vinegar, chile powder, red bell pepper, red onion, kosher salt, corn tortillas, sour cream, lime wedges

Taken from www.epicurious.com/recipes/member/views/grilled-chipotle-pork-tacos-with-red-slaw-52426741 (may not work)

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