Pork Tacos with Mango Slaw

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Pork Tacos with Mango SlawRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Whole tenderloin is seared and sliced for these quick pork tacos. Serve with lime wedges.
Serves 4 (serving size: 2 tacos)

Cost per Serving:



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2 tablespoons canola oil, divided
1 (12-ounce) pork tenderloin, trimmed
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1 1/2 cups thinly sliced green cabbage
1 cup chopped ripe mango
1/2 cup thinly sliced radishes
1/3 cup diagonally sliced green onions
1/4 teaspoon ground red pepper
2 tablespoons fresh lime juice
1 ripe peeled avocado, chopped
8 (6-inch) corn tortillas


Hands-on: 23 Minutes
Total: 28 Minutes

1. Preheat oven to 425°.

2. Heat an ovenproof skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add pork to pan; cook 4 minutes or until browned. Turn pork over; place pan in oven. Bake at 425° for 12 minutes or until a thermometer registers 145° or until desired degree of doneness. Remove pork from pan. Let stand 10 minutes; cut pork across the grain into thin slices.

3. Combine remaining 1 tablespoon oil, cabbage, and next 4 ingredients (through red pepper) in a bowl. Combine juice and avocado in a bowl. Add avocado mixture to cabbage mixture; sprinkle with remaining 1/4 teaspoon salt. Toss gently to combine.

4. Heat tortillas according to package directions. Place 2 tortillas on each of 4 plates; divide pork evenly among tortillas. Top tacos evenly with cabbage mixture.

Created date

July 2013

Nutritional Information

Calories 354
Fat 17.4 g
Satfat 2.2 g
Monofat 10.1 g
Polyfat 3.7 g
Protein 21.7 g
Carbohydrate 31.2 g
Fiber 7.3 g
Cholesterol 55 mg
Iron 1.5 mg
Sodium 313 mg
Calcium 57 mg