Fiesta Part 2: Pork Tacos with Honey Lime Slaw and Peanuts

This fiesta just keeps getting better and better. As if the bacon guacamole and homemade salsa verde weren't enough, the pork tacos were juicy, flavorful, and all around amazing. I was inspired to make these after a great date night with a friend at Mercadito in the city. This small plate concept Mexican restaurant has a great energy, amazing food, and one of the best desserts I have ever had. Something they call torrejas de bolillo, which is a creme anglais soaked bread with carmel and vanilla ice cream. I will be trying to make this melt in your mouth dessert soon. When trying to replicate some of the flavors in the pork tacos we had, I wanted to simplify the cooking, but keep all the flavor. Mercadito slow braises a pork shoulder for hours, which if you have the time I would try sometime. The rub that I came up could be used on chicken or beef as well. These tacos have a great mouth watering savoriness from the pork, a sweetness from the slaw, and a great unexpected crunch from the peanuts. I served with roasted spaghetti squash and the sauces from Fiesta Part 1. To stretch this meal out I made pork quesadillas the next day for lunch with the leftover meat and tortillas.

Pork Tacos with Honey Lime Slaw and Peanuts
Forks & Amusement 2011
serves 4

For the Pork:
1 teaspoon lime zest
1 teaspoon each of salt, pepper, chili powder, chipotle chili powder, and cumin
3 teaspoons olive oil
2 cloves of garlic, finely minced and smashed with the back of your knife to make a paste
1 1/2 lb pork tenderloin (could use 1 whole or 2 small)

For the Slaw:
2 tablespoons light sour cream or nonfat Greek yogurt
salt and pepper to taste
2 teaspoons honey
juice of one lime
1 handful of cilantro, chopped
2 scallions, white and green parts, chopped
1/2 head of cabbage, thinly sliced

For serving:
1/2 cup crushed peanuts
tortillas of your choice heated according to package instructions

Combine all the seasonings for the pork in a small bowl and stir to combine well. Rub seasoning all over the tenderloin, cover and refrigerate at least for 1 hour and up to overnight.

Preheat grill or grill pan on stove to medium-high heat. Grill tenderloin for 15-20 minutes (depending on thickness), turning over once until cooked through. Let rest for 5 minutes with a foil tent cover. Cut into 1/2 inch sized cubes and toss in any remaining juices from cutting board.

Meanwhile, combine the sour cream, salt, pepper, honey, lime, cilantro, and scallion in a large bowl. Mix to combine. Add the cabbage and toss to coat. Taste and adjust for seasoning.

To assemble: Place two tortillas on each plate. Fill with some of the meat, top with a little slaw, and sprinkle with the peanuts. Serve immediately.

Enjoy!
xoxo
Erin