* Chipotle Pork Tacos with Slaw and Pineapple
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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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