Time: 40 min.
Complexity: easily
Servings: 4

A quick, spicy marinade of lime juice and smoked chipotle peppers gives these pork tacos a savory, smoky flavor, especially appreciated if you're grilling the pork on a griddle rather than on an outdoor grill. Top the pork with sliced ​​avocado and salsa, and enjoy these healthy and delicious tacos.

Ingredients:

• 1/4 cup fresh cilantro leaves, finely chopped, plus sprigs for serving
• 1 tbsp freshly squeezed lime juice + wedges for serving
• 1 tbsp. vegetable oil
• 1 teaspoon ground chipotle pepper
• 2 cloves garlic, crushed
• 1 pork tenderloin weighing 350 g, cut diagonally into 1 cm thick slices.
• 8 corn tortillas
• 1 small avocado, thinly sliced
• Low-fat sour cream and salsa for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork tenderloin, pork, tortilla, Avocado, pico de gallo sauce, lime juice, garlic, cilantro

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Preparation:

Step 1
• Combine cilantro, lime juice, vegetable oil, chipotle pepper, and garlic in a large bowl. Add the pork slices and toss to coat; let sit at room temperature for 15 minutes.
Step 2
• Preheat a grill or grill pan over medium-high heat.
Step 3
• Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork with 1/2 teaspoon of salt on all sides. Grill, turning once, until browned but still slightly pink inside, about 10 minutes. Transfer to a large plate.
Step 4
• Grill the tortillas, turning once, until grill marks appear and the tortillas are tender, about 1 minute. Divide among plates. Spread a little sour cream on each tortilla. Divide the pork and avocado among the tortillas. Top each taco with salsa and garnish with cilantro sprigs. Serve with lime wedges.

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