Grilled Pork Loin 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.
Ingredients
- 1 ⅓ lb Hatfield Dry Rub Seasoned Texas Smokehouse Pork Loin Filet
- 8 flour tortillas
- 8 tablespoon queso fresco crumbled
- 8 tablespoon 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 tablespoon canola oil
- 3 tablespoon rice wine vinegar
- 1 teaspoon Kosher salt
- ¼ teaspoon chili powder
- 1 tablespoon 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
Calories: 332kcalCarbohydrates: 23gProtein: 23gFat: 16gSaturated Fat: 5gCholesterol: 64mgSodium: 667mgPotassium: 562mgFiber: 3gSugar: 4gVitamin A: 1695IUVitamin C: 16mgCalcium: 150mgIron: 1.8mg
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