Tacos with fried pork, cabbage and pineapples

Cook mexican tacos filled with the taste of fried tender meat and crispy juicy cabbage salad. Pork tenderloin cut into pieces and aged for several minutes in marinade based on lime juice with ground pepper chipotle. He will give meat aroma haze, which will be especially useful if you fry on electric grill. Put the medium-fried pork onto corn tortillas, add cabbage salad in tart-spicy dressing and serve in a bite with pineapple in sour cream. They perfectly complement the taste of pork with its sweetness. one serving: (4 total) 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. Share with friends: Time: 30 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Tacos

• 1 pork tenderloin weighing 350 gr., Sliced ​​at an angle into slices 1 cm thick
• 1/4 Art. finely chopped cilantro
• 1 tbsp. l lime juice
• 1 tbsp. l vegetable oil
• 1 tsp dried chilli powder with chipotle
• 2 cloves, minced garlic
• 1/4 part of a small red onion, very thin chopped
• 8 corn tortillas
• Lime wedges for serving
• 2 tbsp. pineapple slices
• 1 tbsp. low fat sour cream
• 2 tbsp. l brown sugar
• 1/4 tsp ground cinnamon

Red cabbage salad

• 2 tbsp. Shredded Red Cabbage
• 1/4 Art. finely chopped cilantro
• 1 tbsp. l vegetable oil
• 1 tbsp. l cider vinegar
• 1/4 tsp Chili Powder with Chipotle
• 1 small red bell pepper, very thinly sliced
• 1/4 part of a small red onion, very thin chopped

Recipes with similar ingredients: pork, tortilla, cabbage red-hot, sweet pepper, lime juice, chili seasoning, cinnamon, A pineapple

Recipe preparation:

1. Pork: mix in a large bowl cilantro, lime juice, vegetable oil, chili powder, garlic and onions. Add slices pork and stir.
2. Preheat the grill to moderate heat.
3. Cabbage salad: in a large bowl, mix cabbage, cilantro, vegetable oil, vinegar, chili powder, sweet pepper, red onion and 1/4 tsp. salt and pepper. Stir and set aside side.
4. Remove the pork from the marinade, pour the rest. Sprinkle meat 1/4 tsp on both sides salt and black pepper. Grill turning once until the meat is browned and still a little pink inside, about 10 minutes. Lay on the big a plate.
5. Grill tortillas by flipping once until no marks from the grill will appear on the cakes, about 1 minute. Put two flat cakes for each plate. Spread the pork and some cabbage salad. Serve with lime wedges.
6. Spread pineapples evenly in 4 bowls, place 1/4 on top Art. sour cream, 0.5 tbsp. l sugar and some cinnamon. Serve with tacos.