Chipotle-Lime Pork Tacos with Lime-Cilantro Slaw
Toddler tip: Set aside a portion of pork before adding the chipotle; serve mild in a soft tortilla.
Low-carb fork: For Cam: serve in lettuce cups or as a bowl over cauliflower rice instead of tortillas.
Ingredients
Chipotle-Lime Pork
- 1¼ lbpork tenderloin, sliced thin
- 1 tspchipotle in adobo, minced (mild — use 1 tsp)
- 1 tspground cumin
- 2 clovesgarlic, minced
- 1lime (juice)
- 1 tbspolive oil
- to tastesalt
Lime-Cilantro Slaw
- 1 bag (14 oz)coleslaw mix (shredded cabbage)
- ¼ cupfresh cilantro, chopped
- 1lime (juice)
- 2 tbspolive oil
- to tastesalt
For Serving
- 8 smallflour or corn tortillas
- 1lime, cut in wedges
- optionalqueso fresco, crumbled
Instructions
1Make the slaw first so it can meld: toss the coleslaw mix with cilantro, the juice of 1 lime, olive oil and salt. Set aside — it softens slightly while you cook.
2Toss the sliced pork with garlic, the juice of 1 lime and salt. (Pull a plain portion aside first for the toddler.)
3Heat the oil in a hot skillet and bloom the cumin and minced chipotle 15-20 sec until fragrant, then add the pork in a single layer and sear 2-3 min, tossing once, until just cooked through and no longer pink — don't crowd the pan or it steams. (Sear the toddler's plain portion first, before the spiced oil.) Let it rest a couple minutes.
4Warm the tortillas in a dry skillet or over a flame, and keep them wrapped in a clean towel so they stay pliable.
5Build the tacos: pork, a pile of slaw, queso fresco if using, and a fresh squeeze of lime over everything. Cam can go lettuce cups instead of tortillas.