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Tuesday, May 31, 2011

Grilled Pork Tacos

I hope everyone had an enjoyable Memorial Day!  We spend most of the afternoon relaxing with the cats and doing a little grilling.  We decided to go in a different direction for our holiday meal and make these grilled pork tacos.

I've had this recipe bookmarked for a long time.  I thought the holiday would be a good time to finally give it a try.  We loved them!  The pork was very easy to put together.  They were light and flavorful.  We loved the smoky flavor and the slight kick from the chipotle peppers.  We topped the tacos with some salsa and sour cream.  I also think guacamole would be good too.  We had some leftovers - I plan on eating them for lunch today.  This is definitely a keeper!

Grilled Pork Tacos
adapted from Cooking Light
(Printable Recipe)

1 (1-pound) pork tenderloin, trimmed

1 1/2 tsp finely grated lime rind
1 Tbsp fresh lime juice
1 tsp dried oregano
1 tsp brown sugar
2 tsp chopped chipotle chile in adobo sauce
2 tsp bottled minced garlic
1/4 tsp salt
2 Tbsp olive oil

8 (6-inch) corn tortillas
Cooking spray
chili powder
sour cream

Combine pork, lime rind, and next 8 ingredients (through olive oil).  Marinate for at least one hour.

Grill pork until done - until the pork has an internal temperature of approximately 145 degrees.  The pork will be slightly pink inside.

Spritz tortillas with cooking spray on both sides and sprinkle with some salt and chili powder.  Cook tortillas on grill for a few seconds on each side - until the tortillas are slightly puffed and browned.

Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with sour cream and salsa. Fold in half.  Enjoy!

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  1. I love anything pork and Mexican. It looks great.

  2. Those look Yummy!

    Glad you had a relaxing day with the kitty babies.

  3. I like that marinade - yum! I had a wonderful relaxing weekend myself - caught up on 11 episodes of Army Wives! Seemed appropriate although tissues were necessary.

  4. I made my first pork fajitas last year and they were awesome. I can't believe I waited that long to try pork that way.


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