Grilled Chipotle Pork Tacos with Red Slaw

Cono Sur wine pairing: Make Taco Tuesday even better with a glass of voluptuous Pinot Noir.

  • Preparation Time10 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 at an angle
Salt and freshly ground black pepper

For the Red Slaw

2 cups shredded red cabbage
1/4 cup fresh coriander leaves, finely chopped
1 tablespoon vegetable oil
1 tablespoon cider vinegar
1/4 teaspoon chipotle chilli powder
1 small red bell pepper, very thinly sliced
1/4 small red onion, very thinly sliced
Salt and freshly ground black pepper
8 corn tortillas
8 teaspoons reduced-fat sour cream
Lime wedges, for serving

For the pork: Combine the coriander, 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, coriander, oil, vinegar, chile 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 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.

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