Whole tenderloin is seared and sliced for these quick pork tacos. Serve with lime wedges.
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
How to Make It
Preheat oven to 425°.
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.
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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Unusual but a great flavor combination! I did not add the raddish as I do not care for it. I did season the pork with cumin, garlic powder, chipotle chili powder on top of the snp. So didn't miss the cheese...adding to our regular rotation.