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.
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.