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Grilled Chipotle Pork Tacos with Red Slaw
What You Need
• ¼ cup fresh cilantro leaves, finely chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon vegetable oil
• 1 teaspoon chipotle chile powder
• 2 cloves garlic, minced
• ¼ small red onion, very thinly sliced
• One pork tenderloin, cut into 1/2-inch-thick slices at an angle
• Kosher salt and freshly ground black pepper

Red Slaw:
• 2 cups shredded red cabbage
• ¼ cup fresh cilantro leaves, finely chopped
• 1 tablespoon vegetable oil
• 1 tablespoon cider vinegar
• ¼ teaspoon chipotle chile powder
• 1 red bell pepper, very thinly sliced
• ¼ 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

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 ¼ 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 ¼ 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.


  

Shop
Product NameUnit Of MeasureQty
Limes .50 lb.
Red Cabbage 1 ea.
Red Bell Pepper 1 lb.
Cilantro 1 bunch
Collossal Garlic 1 ea.
Red Onion 1 ea.
Hill Farms Pork Tenderloin 1.25 lb.
Clover Organic Whole Milk Sour Cream 16 oz.
JALISCO-Corn Tortillas 16 Count
  
 
 
 
 
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