Photo: Watermelon Pork Tacos in Lettuce Shells Recipe
Ingredients
For the pork:
- 2 pork tenderloins (about 2 pounds), silver skin trimmed, cut into 1-inch-thick slices
- 1 tablespoon onion powder
- 1 teaspoon red pepper flakes
- 1 tablespoon freshly ground pepper
- 2 tablespoons chopped fresh ginger
- 1 tablespoon seeded and minced serrano chile
- 2 tablespoons minced fresh garlic
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon toasted sesame oil
For the salsa:
- 2 tablespoons rice vinegar
- 1/4 cup olive oil
- 1 tablespoon soy sauce
- 1/4 teaspoon toasted sesame oil
- 1 cup small (about 1/4 inch)watermelon cubes
- 1/4 English cucumber, seeded and cut into 1/4-inch cubes
- 1 Hass avocado, pitted, peeled and cut into 1/4-inch cubes
- 4 large, sturdy romaine-heart
- leaves, cut into 4-inch lengths (to resemble taco shells)
Directions
Combine all the pork ingredients in a resealable plastic bag and marinate for 30 minutes. Meanwhile, for the salsa, whisk together the rice vinegar, olive oil, soy sauce and sesame oil in a medium bowl. Gently fold in the watermelon, cucumber and avocado. Refrigerate until chilled.
Preheat a grill to medium heat. Remove the pork from the marinade, pat dry and grill for 2 minutes on one side. Turn and grill 1 more minute; remove from the heat and let rest 3 minutes before cutting into 1/2-inch pieces.
Fill the lettuce "shells" with pork, top with salsa and devour!
Photograph by Tina Rupp
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By jaderak
St. Paul, MN
on August 13, 2011
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Awesome tacos! My husband (who is an executive level chef loved them. He even told me to put this recipe in the "keep" file to make again : The flavors were spot on. The watermelon gave it just enough sweetness, without it being too much, and just enough crunch. And I used regular flour tortillas instead of the lettuce.
I had almost all of the ingredients on hand, so when I was searching for something to make for supper, this jumped out at me. I used pork shoulder (instead of the more expensive tenderloin since this is what we had on hand. Since your cutting the meat so thin and cooking for a short time, it didn't have a chance to get tough (shoulder is a slow roasting meat. The hubs had them again the next day and they were still tender and juicy. Thanks Guy!! :
By lchance521_13121018
HOUSTON, 42
on September 02, 2010
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SORRY, IT'S NOT LIKE MOM'S!
By cclementi77_119...
white plains, NY
on June 12, 2009
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My husband I have made this recipe twice already. I absolutely love it and we had a friend over last night to try it and she cannot wait to make it.
It's so fresh and perfect for on a summer day!
I loved the dressing on the salsa so much that I even use it on salads.
Try it! You will not be disappointed!
Read all 6 reviews