Healthy Grilled Chipotle Pork Tacos Recipes

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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.

CHIPOTLE PORK SOFT TACOS WITH PINEAPPLE SALSA



Chipotle Pork Soft Tacos With Pineapple Salsa image

Make and share this Chipotle Pork Soft Tacos With Pineapple Salsa recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 20

2 cups minced pineapple
1 cup minced apple
1/4 cup minced shallot
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon canola oil
1 cup thinly sliced yellow onion
2 garlic cloves, minced
1 1/2 lbs pork tenderloin, cut lengthwise and thinly sliced crosswise
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
12 cherry tomatoes, quartered
2 chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
12 (6 inch) corn tortillas, warmed

Steps:

  • To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.
  • To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender.
  • Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally.
  • Stir in broth and next 7 ingredients (through chipotles).
  • Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated.
  • Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

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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