Tacos with fried pork, cabbage and pineapple
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 570, total fat 23 G., saturated fats 9 G., proteins 30 G., carbohydrates 61 G., fiber 4 G., cholesterol 100 mg, sodium 490 mg, sugar 26 G.
Calories 570, total fat 23 G., saturated fats 9 G., proteins 30 G., carbohydrates 61 G., fiber 4 G., cholesterol 100 mg, sodium 490 mg, sugar 26 G.
Make Mexican tacos bursting with the flavor of tender grilled meat and crisp, juicy coleslaw. Slice pork tenderloin and marinate for a few minutes in a lime juice and chipotle marinade. This adds a smoky flavor, especially useful when grilling on an electric grill. Place the pork, grilled to medium rare, on corn tortillas, top with coleslaw in a tart, spicy dressing, and serve with pineapple in sour cream. Its sweetness perfectly complements the pork.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
Tacos
- 1 pork tenderloin weighing 350 g, sliced at an angle into 1 cm thick slices.
- 1/4 cup cilantro, finely chopped
- 1 tbsp lime juice
- 1 tbsp. vegetable oil
- 1 tsp chili powder with the addition of dried chipotle peppers
- 2 cloves garlic, crushed
- 1/4 small red onion, very thinly sliced
- 8 corn tortillas
- Lime wedges for serving
- 2 cups pineapple chunks
- 1 cup low-fat sour cream
- 2 tbsp. l. brown sugar
- 1/4 tsp ground cinnamon
Red cabbage salad
- 2 cups shredded red cabbage
- 1/4 cup cilantro, finely chopped
- 1 tbsp. vegetable oil
- 1 tbsp. apple cider vinegar
- 1/4 teaspoon chipotle chili powder
- 1 small red bell pepper, very thinly sliced
- 1/4 small red onion, very thinly sliced
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Cooking the dish according to the recipe:
- PorkIn a large bowl, combine cilantro, lime juice, vegetable oil, chili powder, garlic, and onion. Add the pork slices and toss to combine.
- Preheat grill to medium-high heat.
- Cabbage saladIn a large bowl, combine the cabbage, cilantro, vegetable oil, vinegar, chili powder, bell pepper, red onion, and 1/4 teaspoon each salt and pepper. Toss and set aside.
- Remove the pork from the marinade and discard the remaining liquid. Season both sides with 1/4 teaspoon of salt and black pepper. Grill, turning once, until browned and still slightly pink inside, about 10 minutes. Transfer to a large plate.
- Grill the tortillas, turning once, until grill marks appear, about 1 minute. Place two tortillas on each plate. Divide the pork and some coleslaw among the tortillas. Serve with lime wedges.
- Divide the pineapple evenly among 4 bowls, top with 1/4 cup sour cream, 1/2 tbsp sugar, and a sprinkle of cinnamon. Serve with tacos.
Categories:
recipe / Healthy eating / Gluten-free dishes / Healthy grilled dishes / Calorie content of prepared meals / Dinner / Main courses / Meat / Grill, barbecue / Grilled meat / Grilled flour products / Fast food / Tortilla Dishes / Appetizers / Sandwiches / / Cabbage dishes / Cabbage salads / Red cabbage / Food Network - recipes / Mexican cuisine
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