Pork Tacos with Slaw and Spicy Pepitas

Made pork to recipe except subbed tenderloin because it was less expensive. In the morning, pre-cut the frozen meat into ¼" strips & assembled the spice blend. Also prepped pepitas to recipe except used spray canola oil to glisten rather than the 1tbs called-for. Morning prep made things a little quicker in the evening with the one-hour marinade. We liked the flavor & crunch combos. Served with refried beans. Pretty good.

This was good. I loved the smoky chipotle flavors in the dish. I used a serrano chile instead of a jalepeno because my fiance and I were feeling adventurous. It didn't seem to make it spicier than a jalepeno. My fiance said he missed the cheese in the traditional tacos but then again he ate two of these so they must not have been too awful. I would make this again but it's not one of my all time favorite CL recipes.

This is a different type of taco. i like the crunch of the slaw and the texture of the spicy pepita. A nice departure of the basic, traditional tacos. A crowd pleaser for sure! Cheers!

This recipe deserves 5 stars, and I'm not very liberal with my 5 star awards! The flavor was fantastic. I served with chips, guacamole and watermelon slices. I subbed broccoli slaw and added fresh cilantro and a couple teaspoons of canola oil to the slaw. Other than that I followed the recipe exactly. To make things easier, I prepped the pork, then prepared all the other components in the following order while the pork was holding in the fridge: pepitas, slaw, guacamole, tortillas. This gives the pepitas time to cool, and the tortillas stay warm while the pork cooks. The pork takes less then 5 minutes and you're ready to go! A fabulous meal!

Very Good Flavor..... Used Broccoli slaw

I really liked this recipe, but I didn't make it exactly according to the recipe. I skipped the slaw, ancho chili powder, jalapeno pepper, green onions, pepitas, and red pepper. The spice mixture, pork, and lime speak for themselves though, so I didn't feel like I was missing anything. Served with black beans. I would definitely make this again.