Spicy Pork Tacos
From: Taste of the South
Servings: 10 servings
Prep: 20 mins
Total: 1 hr 15 mins
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Ingredients
2 pounds pork tenderloin
2 tablespoons vegetable oil
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon cayenne pepper
20 corn tortillas
1 1/2 cups shredded Monterey Jack cheese
1 recipe Spicy Slaw (Recipe follows.)
2 avocados, thinly sliced
Spicy Slaw
1 (10-ounce) bag slaw mix
1/2 cup chopped cilantro
1/2 cup chopped green onion
1 tablespoon seeded and minced jalapeno pepper
1/2 cup mayonnaise
2 tablespoons lime zest
1/4 cup freshly squeezed lime juice
1/2 teaspoon salt
Directions
1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
2. Rub pork with vegetable oil.
3. In a small bowl, combine salt, cumin, paprika, garlic powder, oregano, and cayenne. Rub mixture on pork loin. Bake for 30 minutes, or until an instant-read thermometer inserted in thickest part of pork registers 165 degrees. Remove from oven and let rest for 15 minutes before slicing.
4. Spray aluminum foil with nonstick cooking spray. Wrap tortillas in foil. Bake tortillas for 10 minutes, or until pliable.
5. Slice pork against the grain into 1/2-inch-thick slices. Place 2 to 3 pieces on each tortilla. Top with cheese, Spicy Slaw, and avocado. Serve immediately.
Spicy Slaw
In a large bowl, combine slaw mix, cilantro, green onion, and jalapeno.
In a large bowl, combine slaw mix, cilantro, green onion, and jalapeno.
In a medium bowl, combine mayonnaise, lime zest, lime juice, and salt, whisking until smooth. Pour over slaw mixture, tossing gently to combine.
Slaw will keep in the refrigerator for up to 3 days.
More Great Recipe Ideas from Taste of the South
- Easy Cheesy Strudel
- The Edgewood Bakery's Carrot Cake
- Shrimp and Grits
- Coconut Cream Pie
- The Dumpling Diva's Chicken and Dumplings
