Photo: Randy Mayor; Styling: Cindy Barr
6 servings (serving size: 2 filled tacos)

"This is a very easy dish that can be prepped in advance. After that, it's a snap. Be sure to slice the pork thinly; it does not take long to cook. Pepitas (pumpkinseed kernels) are popular in Mexican cooking; keep an eye on them while toasting so they don't burn. I like to serve this dish with salsa and baked chips." —Linda Croley, Birmingham, Alabama

How to Make It

Step 1

Combine first 6 ingredients in a small bowl. Lightly coat pork with cooking spray; rub spice mixture over both sides of pork. Cover and refrigerate 1 hour.

Step 2

Preheat grill.

Step 3

Place pork on a grill rack coated with cooking spray; grill 1 minute on each side or until done. Cut pork into 1/4-inch slices. Combine pork and 2 tablespoons juice in a medium bowl, tossing to coat.

Step 4

Combine the remaining 2 tablespoons juice, bell pepper, onions, jalapeño, and coleslaw in a large bowl, tossing well.

Step 5

Heat a nonstick griddle over medium heat. Coat griddle with cooking spray. Arrange 6 tortillas in a single layer; cook 1 minute on each side or until lightly browned. Repeat procedure with cooking spray and remaining 6 tortillas. Divide pork mixture evenly among tortillas; top each tortilla with 2 tablespoons coleslaw mixture, 1 1/2 teaspoons sour cream, and 1 1/2 teaspoons Spicy Pepitas.

Chef's Notes

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Ratings & Reviews

carolfitz's Review

March 18, 2010
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.

ViennaVAfoodie's Review

December 14, 2009
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.

DMan49's Review

January 13, 2009
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!

KatieBrown's Review

January 08, 2009
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!

MomBon58's Review

January 06, 2009
Very Good Flavor..... Used Broccoli slaw

amysita's Review

November 05, 2008
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.