How would you like a new recipe for Taco Tuesday?
I just came up with this delicious gem to add to our family’s easy to make recipes. Smokehouse tacos with red cabbage slaw is a new favorite at my house. Because it is summer I decided to grill the meat. Whoa, what a good idea that was.
I chose Dry Rub Seasoned Pork Loin Filet. Well, actually my husband and I went shopping together, and we had a hard time choosing, because all the flavors sounded so good. We discussed flavor profiles, while other shoppers looked at us funny. Oh well, perfection can’t be rushed I wanted to say.
You can prepare their dry rub pork in so many ways. You can take them on the go. They are perfect for a Sunday dinner or even a picnic at the beach.
Enjoy some Texas Smokehouse tacos with red cabbage slaw for your next dinner with family and friends. Don’t forget to spread the love by sharing this recipe post with those you love.
Hatfield Texas Smokehouse Tacos with Red Cabbage Slaw
A perfect meal for Taco Tuesday, or any day of the week. The bold taste of Hatfield Dry Rub Seasoned Texas Smokehouse Pork Loin Filet combined with a crunchy red cabbage slaw will have your family and friends asking for more.
- 1 1/3 lb Hatfield Dry Rub Seasoned Texas Smokehouse Pork Loin Filet
- 8 flour tortillas
- 8 Tbsp queso fresco crumbled
- 8 Tbsp sour cream
- 2 limes cut into wedges
Red Cabbage Slaw:
- 1 cup red cabbage shredded
- 1/2 cup green cabbage shredded
- 1 carrot shredded
- 1/4 cup cilantro chopped
To prepare the slaw dressing place all ingredients in a small bowl and mix tho thoroughly. Pour over the slaw and refrigerate until ready to use.
To prepare the slaw, place all veggies in a bowl and toss to combine. Mix in the dressing tossing a few time to completely coat.
To grill the pork heat the grill to 500'F. Grill for about 3 minutes and turn it. Repeat until internal temperature is 145'F. The turning will give it a nice sear on all sides. Transfer to a platter or cutting board; cover with aluminum foil and let it rest for 10 minutes. Cut into 1/4" slices.
To assemble the tacos, place tortilla shell on plate, and top with two or three slices of pork. Place slaw, and avocado on top. Sprinkle with queso fresco.