Grilled Chipotle Pork Tacos With Red Slaw Recipes

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GRILLED PORK TACOS WITH PINEAPPLE



Grilled Pork Tacos with Pineapple image

The combination of earthy dried chiles and fruity pineapple are hallmarks of al Pastore. But so are long marination times and slow roasting. These speedy tacos are far from al Pastore, but they do bring together the similar citrusy, fruity and earthy flavors. Make sure your grill is hot and well greased to get the right char and caramelization on the pork.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 dried guajillo chile peppers
2 tablespoons vegetable oil, plus more for the grill
3 slices fresh pineapple (about 1/4 inch thick)
Juice of 1/2 orange (about 3 tablespoons)
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds)
1/2 cup finely chopped white onion
Juice of 1 lime
2 tablespoons chopped fresh cilantro, plus whole leaves for topping
1 avocado
12 corn tortillas

Steps:

  • Preheat a grill to medium high. Put the chiles on a microwave-safe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove the stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, 1/2 teaspoon salt and a few grinds of pepper. Puree until smooth.
  • Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the chile puree and turn to coat; let marinate, 10 to 15 minutes.
  • Meanwhile, put the onion in a fine-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside.
  • Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the grill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes.
  • Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and cilantro leaves.

Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 344 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 36 grams, Sugar 6 grams

HEALTHY GRILLED CHIPOTLE PORK TACOS



Healthy Grilled Chipotle Pork Tacos image

A quick and spicy lime marinade brings the zing to these pork-and-avocado tacos.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 10

1/4 cup fresh cilantro leaves, finely chopped, plus sprigs, for serving
1 tablespoon fresh lime juice, plus lime wedges, for serving
1 tablespoon vegetable oil
1 teaspoon chipotle chile powder
2 cloves garlic, minced
One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices at an angle
Kosher salt
8 corn tortillas
1 small avocado, sliced
Reduced-fat sour cream and salsa, for serving

Steps:

  • Combine the cilantro, lime juice, oil, chile powder and garlic in a large dish. Add the pork slices and turn to coat; let sit for 15 minutes at room temperature. Preheat a grill or grill pan over medium-high heat.
  • Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork all over with 1/2 teaspoon salt. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
  • Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Spread each tortilla with some sour cream. Divide the pork and avocado among the tortillas. Top each taco with salsa and sprinkle with cilantro sprigs. Serve with lime wedges.

GRILLED CHIPOTLE FLANK STEAK WITH BLUE SMOKE SLAW



Grilled Chipotle Flank Steak with Blue Smoke Slaw image

Tom Jackson was one of the few non-restaurant chefs invited to the event, but his success on YouTube more than qualified him for the gig. The in-house chef at All Things Barbecue, a store in Kansas, shares his love of 'cue with more than 100,000 subscribers through weekly videos. His idea to serve coffee-and-spice-rubbed flank steak with smoked cabbage was inspired by a slaw recipe from his friend Eric Gephart. "Flank steak is so flavorful and tender if done right," Tom says. "And having the smoked slaw meant we didn't need to smoke the meat, too."

Provided by Food Network

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 20

1/2 cup fruit-based barbecue sauce
1/4 cup mayonnaise
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 head green cabbage
3 tablespoons vegetable oil
4 large cloves garlic, minced
1 tablespoon sweet-and-spicy barbecue rub (preferably paprika-based)
1 cup mayonnaise
1/2 red onion, diced
4 scallions, thinly sliced
2 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
4 teaspoons granulated sugar
4 teaspoons turbinado sugar
2 teaspoons ground coffee
1 teaspoon chipotle chile powder
Kosher salt
1 1 1/2-pound flank steak
1 cup apple or cherry wood chips

Steps:

  • Make the South Beach Sauce: Whisk the barbecue sauce, mayonnaise and garlic in a medium bowl. Taste and season with salt and pepper. Refrigerate until ready to use.
  • Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn off to a low heat (250 degrees F).
  • Meanwhile, prepare the Blue Smoke Slaw: Using a small sharp knife, carefully remove the core of the cabbage, creating a cavity for stuffing. (Make the cavity deeper than it is wide to keep the leaves attached.) Combine the vegetable oil, garlic and barbecue rub in a small bowl; mix well. Stuff some of the mixture into the cavity in the cabbage; let soak in for a minute, then add a little bit more.
  • Scatter a handful of the drained wood chips over the hot coals. Transfer the cabbage to the cooler side of the grill, over the drip pan, cored-side up. Cover the grill and cook until the cabbage is slightly softened and taking on color from the smoke, 2 to 3 hours, adding more wood chips halfway through and more charcoal as needed.
  • Cut the cabbage in half and let cool for a few minutes, then thinly slice. Transfer the sliced cabbage and garlic mixture from the cavity to a large bowl.
  • Combine the mayonnaise, red onion, scallions, vinegar, mustard and granulated sugar in a small bowl and whisk to combine. Pour the dressing over the cabbage mixture and toss to coat. Refrigerate until ready to serve.
  • Make the steak: Spread out the coals and bring the grill temperature up to high (500 degrees F), adding more charcoal as needed. Mix the turbinado sugar, ground coffee, chile powder and 2 teaspoons salt in a small bowl. Blot the steak dry with paper towels, then season with the coffee rub. Grill the steak over direct heat until a thermometer inserted into the center registers 125 degrees F, 6 to 8 minutes per side for medium rare. Let rest 10 minutes, then thinly slice against the grain. Serve with the slaw and the South Beach Sauce.

GRILLED CHIPOTLE PORK TACOS WITH RED SLAW



Grilled Chipotle Pork Tacos with Red Slaw image

The heat from the chipotle enlivens both lean pork and lean slaw. Bright, but hearty and filling, this quick main dish is great for the grill.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon fresh lime juice
1 tablespoon vegetable oil
1 teaspoon chipotle chile powder
2 cloves garlic, minced
1/4 small red onion, very thinly sliced
One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices at an angle
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups shredded red cabbage
1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon vegetable oil
1 tablespoon cider vinegar
1/4 teaspoon chipotle chile powder
1 small red bell pepper, very thinly sliced
1/4 small red onion, very thinly sliced
Kosher salt and freshly ground black pepper
8 corn tortillas
8 teaspoons reduced-fat sour cream
Lime wedges, for serving

Steps:

  • For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
  • For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
  • Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
  • Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.

GRILLED CHIPOTLE PORK TACOS WITH RED SLAW AND BROWN SUGAR PINEAPPLE



Grilled Chipotle Pork Tacos with Red Slaw and Brown Sugar Pineapple image

These pork tacos are full of flavor and the sweet pineapple side is a perfect complement.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 23

1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon fresh lime juice
1 tablespoon vegetable oil
1 teaspoon chipotle chile powder
2 cloves garlic, minced
1/4 small red onion, very thinly sliced
One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices on an angle
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups shredded red cabbage
1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon vegetable oil
1 tablespoon cider vinegar
1/4 teaspoon chipotle chile powder
1 small red bell pepper, very thinly sliced
1/4 small red onion, very thinly sliced
Kosher salt and freshly ground black pepper
8 corn tortillas
Lime wedges, for serving
2 cups pineapple chunks
1 cup reduced-fat sour cream
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon

Steps:

  • For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
  • For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
  • Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
  • Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer two tortillas per plate. Divide the pork and a little slaw among the tortillas. Serve with lime wedges.
  • Evenly divide the pineapple among four bowls, top each with 1/4 cup sour cream, 1/2 tablespoon sugar and a sprinkle of cinnamon. Serve with the pork tacos.

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