Grilled Chipotle Pork Tacos With Red Slaw And Brown Sugar Pineapple Recipes

GRILLED CHIPOTLE PORK TACOS WITH RED SLAW

Grilled Chipotle Pork Tacos with Red Slaw image

The heat from the chipotle enlivens both lean pork and lean slaw. Bright, but hearty and filling, this quick main dish is great for the grill.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon fresh lime juice
1 tablespoon vegetable 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 at an angle
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups shredded red cabbage
1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon vegetable 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
Kosher salt and freshly ground black pepper
8 corn tortillas
8 teaspoons reduced-fat sour cream
Lime wedges, for serving

Steps:

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.
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.
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.
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.

GRILLED PORK-AND-PINEAPPLE TACOS

Grilled Pork-and-Pineapple Tacos image

Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 50m

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons chili powder
Kosher salt and freshly ground pepper
1 pound pork tenderloin, patted dry
Safflower oil, for brushing
1/2 pineapple, peeled, cored, and cut into 1/2-inch rings
1 white onion, cut into 1/2-inch rounds
12 corn tortillas
Chipotle salsa, shredded cabbage, and cilantro, for serving

Steps:

Preheat grill to medium-high. Stir together chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle evenly over pork. Let stand 10 minutes.
Brush grill grates with oil. Grill pork, turning a few times, until charred in places and a thermometer inserted into thickest part registers 140 degrees, 12 to 15 minutes. Transfer to a cutting board. Grill pineapple and onion, flipping once, until charred in places and crisp-tender, 6 to 8 minutes. Transfer to board with pork. Grill tortillas, flipping once, until hot and blistered in places, 30 to 45 seconds each, placing them inside a folded kitchen towel as you go. Let steam a few minutes to soften.
Thinly slice pork and cut pineapple into 1/2-inch-thick pieces; slice onion. Fill warm tortillas with pork, pineapple, onion, salsa, cabbage, and cilantro; serve.

GRILLED PORK TACOS

Grilled Pork Tacos image

My family raves about this moist pork with smoked paprika and pineapple. I dish it up next to brown rice and a salad of avocado and tomatoes. -E Gelesky, Bala Cynwyd, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound boneless pork ribeye chops, cut into 3/4-inch cubes
2 tablespoons plus 2 teaspoons lime juice, divided
1 teaspoon smoked or regular paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup canned black beans, rinsed and drained
1/2 cup canned unsweetened pineapple tidbits plus 1 tablespoon reserved juice
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
4 flour tortillas (6 to 8 inches), warmed
Reduced-fat sour cream or plain yogurt, optional

Steps:

In a large bowl, toss pork with 2 tablespoons lime juice and seasonings; let stand 5 minutes. Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice., Thread pork onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally., Remove pork from skewers; serve in tortillas. Top with bean mixture and, if desired, sour cream.

Nutrition Facts : Calories 383 calories, Fat 16g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 636mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

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