Spicy Pork Tacos
Prep Time:
20 mins
Total Time:
1 hr 15 mins
Servings:
10 servings
Ingredients
-
2 pounds pork tenderloin
-
2 tablespoons vegetable oil
-
1 tablespoon salt
-
1 tablespoon ground cumin
-
1 tablespoon paprika
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1 tablespoon garlic powder
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1 tablespoon dried oregano
-
1 teaspoon cayenne pepper
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20 corn tortillas
-
1 1/2 cups shredded Monterey Jack cheese
-
1 recipe Spicy Slaw (Recipe follows.)
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2 avocados, thinly sliced
Spicy Slaw
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1 (10-ounce) bag slaw mix
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1/2 cup chopped cilantro
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1/2 cup chopped green onion
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1 tablespoon seeded and minced jalapeno pepper
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1/2 cup mayonnaise
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2 tablespoons lime zest
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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 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
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