Grilled Pork Tacos

April 3, 2015

GTLF features many different takes on various ethnic recipes. I love the take on the classic Mexican dishes and since I come from this culture, I find these ideas very refreshing. In this recipe, a very light bean salad is made and then used to fill each taco to brimming which allows one to have the illusion of eating a healthy serving of meat without actually overdoing in with meat. Fullness is achieved with the generous helping of bean salad.

Grilled Pork Tacos

GTLF: Grilling p. 63

Serves 4, working time 20 min., total time 35 min.

4 1/2 oz. can chopped mild green chilies, drained, juice reserved

3/4 C chopped fresh cilantro or parsley

3 tablespoons fresh lime juice, plus 4 lime wedges

1/2 tsp salt

1/4 tsp ground ginger

1/8 tsp allspice

2 cloves garlic, minced

3/4 pound well trimmed pork loin

1 red onion, halved and thickly sliced

15 oz.can black beans, rinsed and drained

1/2 C coarsely chopped tomatoes

4 scallions, thinly sliced

eight 8 in. flour tortillas

1/4 C diced avocado

1. In a medium bowl, combine the juice from the green chilies, the cilantro, lime juice, salt, ginger, and allspice. Measure out 2 tablespoons of the cilantro mixture and set aside. Stir the garlic into the mixture remaining in the bowl and add the pork and onion, turning to coat. Set aside to marinate while the grill preheats.

2. Preheat the grill with the grill topper to a medium heat. Spray the rack and grill topper - off the grill - with nonstick cooking spray. Place the pork on the grill rack and the onion on the grill topper and cook, covered, turning occasionally, for 10 min. or until the meat is cooked through. Let the pork stand for 5 minutes before slicing.

3. Meanwhile, in a medium bowl, combine the green chilies, beans, tomatoes, scallions, and the 2 tablespoons reserved cilantro mixture. Place 2 tortillas on each of 4 plates. Dividing evenly, top with the bean mixtures, pork slices, onion and avocado. Roll up or fold the tacos and serve with wedges.

Nutritional Information: 13 g fat, 479 calories, 3.4 g sat. fat, 60 g carbohydrate, 30 g protein, 50 mg cholesterol, 890 mg sodium.

Tips

1. Don't forget about the lime wedges. 

2. Don't forget to add the red onion to the marinade. 

3. I think the recipe intended for the pork loin to be in all one piece, but I used thin sliced pork loin... oh well...