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Chipotle Pork Tacos with Slaw and Pineapple

• 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.