From the Archives: Pork Tacos with Honey Lime Slaw

It had been awhile since I had made these pork tacos. I was actually reminded by some friends about them when they mentioned it is a weekly staple in their house. Running into friends and readers at the market and knowing they are making recipes I have posted over the years is the reason I keep this little site up. Thank you for helping me do so! 

Now back to these tacos, they are so easy and full of flavor. The nice thing is that with minimal effort you can elevate your taco night to something really special that feels gourmet. Bonus is that it is light and healthy. I forgot the peanuts this time around, but if you have them use them. It really takes it over the edge. 

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
chopped fresh cilantro 
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, cilantro and sprinkle with the peanuts. Serve immediately. 

(note: if you like extra spice, add some Cholula like I did in the pic above. Or green Tabasco!)

Enjoy!
xoxo
Erin

Corn & Avocado Pasta Salad with Honey Lime Vinaigrette

This last weekend was probably one of the nicest we have had in any Memorial Day that I can remember. Perfect weather, burgers, and good vino was only trumped by watching the kids play together outside. We had family over for a BBQ on Monday and I made this pasta salad that I tried to make edible for everyone at the table (toddler, baby, dairy allergy, egg allergy) and it was enjoyed by all. This is a slightly different version of this orzo salad that is one of my previous food blogs highest hit recipes. I simply adjusted by not adding scallion, changing to a baby finger food friendly pasta shape, and sweetened it up the dressing. I recommend some heat if you like it, simple add in some chopped jalapeno or season with green Tabasco.

Corn & Avocado Pasta Salad with Honey Lime Vinaigrette
serves 8

1 lb elbow pasta (any shape will really do)
olive oil (1 tablespoon and 1/3 cup)
1 cup fresh corn (from two ears, sub frozen if necessary)
1/2 cup lime juice
2 garlic cloves, minced
1 1/2 teaspoon honey
4 avocados
1 bunch cilantro, chopped

Cook pasta according to package, drain and rinse with cold water. Set aside.

Meanwhile, in a pan, heat 1 tablespoon olive oil over medium high heat. Add corn and cook just until it starts to brown and char a bit. Remove from heat.

In a small bowl, whisk together the lime juice, 1/3 cup olive oil, garlic, and honey. Season well and to taste with salt and pepper.

Dice the avocados into cubes and add to a large serving bowl. Pour over some of the dressing and toss gently to keep them from turning brown. Add in the pasta, corn, and cilantro. Dress the salad to taste and toss gently until well combined. Serve cold or at room temperature.

Enjoy!
xo
Erin