Pork Tacos with Honey Lime Slaw & Peanuts

This is a great one from the archives over at Forks & Amusement (side note: this was my previous blog with just recipes). Sometimes I forget about these older recipes and I love going over to the other site to find recipes for the week. This recipe uses lean pork tenderloin and gives you the added bonus of some crunchy slaw. Pick whichever tortilla you like (the soft whole wheat ones have been a hit here) and you can even ditch it and serve as a salad just as well. This is an easy way to mix up your usual taco night. 

Pork Tacos with Honey Lime Slaw and Peanuts

Forks & Amusement 2011

serves 4

For the Pork:

1 teaspoon lime zest 

1 teaspoon each of salt, pepper, chili powder, chipotle chili 

powder, and cumin

3 teaspoons olive oil

2 cloves of garlic, finely minced and smashed with the back 

of your knife to make a paste

1 1/2 lb pork tenderloin (could use 1 whole or 2 small)

For the Slaw:

2 tablespoons light sour cream or nonfat Greek yogurt

salt and pepper to taste

2 teaspoons honey

juice of one lime

1 handful of cilantro, chopped

2 scallions, white and green parts, chopped

1/2 head of cabbage, thinly sliced

For serving:

1/2 cup crushed peanuts

tortillas of your choice heated according to package

 instructions


Combine all the seasonings for the pork in a small bowl and 

stir to combine well. Rub seasoning all over the tenderloin,

 cover and refrigerate at least for 1 hour and up to

 overnight.

Preheat grill or grill pan on stove to medium-high heat. Grill 

tenderloin for 15-20 minutes (depending on thickness),

 turning over once until cooked through. Let rest for 5

 minutes with a foil tent cover. Cut into 1/2 inch sized

 cubes and toss in any remaining juices from cutting board.


Meanwhile, combine the sour cream, salt, pepper, honey, 

lime, cilantro, and scallion in a large bowl. Mix to combine. 

Add the cabbage and toss to coat. Taste and adjust for 

seasoning.

To assemble: Place two tortillas on each plate. Fill with 

some of the meat, top with a little slaw, and sprinkle with 

the peanuts. Serve immediately.

Enjoy! 
xo
Erin