Smokehouse Tacos with Red Cabbage Slaw

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.

5 from 1 vote

Print Pin

Course: Main dish

Cuisine: American

Keyword: grilled pork loin, Mexican style food, pork taco

Prep Time: 15

Cook Time: 25

Total Time: 35

Servings: people

Calories: 332kcal

Author: Analida Braeger

Ingredients

1 ⅓ 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
½ cup green cabbage shredded
1 carrot shredded
¼ cup cilantro chopped

Slaw Dressing:

1 Tbsp canola oil
3 Tbsp rice wine vinegar
1 tsp Kosher salt
¼ tsp chili powder
1 Tbsp sugar
1 avocado sliced

Instructions

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 ¼" 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.

Nutrition