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

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