* Chipotle Pork Tacos with Slaw and Pineapple
Organic Lime, ea.
In Stock
$0.69

Garlic Bulb, ea.
In Stock
$0.75
Organic Red Onion, ea.
In Stock
$0.99 $0.59

Organic Red Cabbage, ea.
In Stock
$1.59
Red Bell Pepper, ea.
In Stock
$2.49

Organic Golden Pineapple, ea.
In Stock
$5.99 $4.99

Avocado, ea.
In Stock
$2.49

Chipotle Pork Tacos with Slaw and Pineapple

Pork:

  • 1/4 cup fresh cilantro leaves, finely chopped
  • 1 tablespoon fresh lime juice 
  • 1 tablespoon olive or canola 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 on an angle 
  • Salt and freshly ground black pepper 

Slaw:

  • 2 cups shredded red cabbage
  • 1/4 cup fresh cilantro leaves, finely chopped 
  • 1 tablespoon olive or canola 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
  • Salt and freshly ground black pepper
  • 8 corn tortillas
  • Lime wedges, for serving
  • 2 cups pineapple chunks
  • 1 cup sour cream
  • 2 tablespoons light brown sugar

  • ¼ teaspoon ground cinnamon
  • avocado, for garnish

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 slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell pepper, 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 5-8 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 two tortillas per plate. Divide the pork and a little slaw among the tortillas. Serve with lime wedges.

5.      Evenly divide the pineapple among four bowls, top each with 1/4 cup sour cream, 1/2 tablespoon brown sugar and a sprinkle of cinnamon. Serve with the pork tacos.

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