Grilled Chipotle Pork Tacos with Red Coleslaw and Brown Sugar Pineapple

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the pork

1/4 cup fresh coriander leaves, finely chopped
1 tablespoon fresh lime juice
1 tablespoon vegetable oil
1 teaspoon chipotle chilli 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 on an angle
Salt and freshly ground black pepper

For the red coleslaw

2 cups shredded red cabbage

For the pork: Combine the coriander, lime juice, oil, chilli 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, coriander, oil, vinegar, chilli 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 two tortillas per plate. Divide the pork and a little slaw among the tortillas. Serve with lime wedges.

Evenly divide the pineapple among four bowls, top each with 1/4 cup sour cream, 1/2 tablespoon sugar and a sprinkle of cinnamon. Serve with the pork tacos.

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