Grilled Chipotle Pork Tacos with Red Slaw and Brown Sugar Pineapple

These pork tacos are full of flavor and the sweet pineapple side is a perfect complement.
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Pork:

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

Red Slaw:

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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