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Chipotle Pork Tacos with Grilled Tomato Salsa and Lime

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Chipotle Pork Tacos with Grilled Tomato Salsa and Lime

Chipotle Pork Tacos with Grilled Tomato Salsa and Lime
Julie Toy
Provided by:
total prep


  • For the pork:
  • 1/4 cup chipotle peppers in adobo sauce
  • 1/4 white onion, coarsely chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, peeled
  • 1 tablespoons apple cider vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 2 tablespoons water (optional)
  • 1 pound pork tenderloin, trimmed of fat and sinew, halved lengthwise
  • For the salsa:
  • 2 large tomatoes, cut into 1/2-inch-thick slices
  • 1/2 red onion, cut into 1/2-inch-thick slices
  • 1 green jalapeno chili, halved and seeded
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lime juice
  • For the tacos:
  • 8 6-inch corn tortillas
  • 8 radishes, thinly sliced
  • Chopped cilantro, for garnish
  • 1 lime


  • Combine chipotles in adobo, onion, olive oil, garlic, vinegar, chili powder, oregano, and salt in processor and puree.
  • Transfer 1/4 cup of chipotle mixture to small bowl; cover and refrigerate.
  • Arrange pork in 11x7x2-inch glass baking dish. Spread remaining chipotle mixture all over pork. Cover and refrigerate at least 30 minutes.
  • Prepare a charcoal or stove-top grill for medium-high heat.
  • Cook the pork for 10 to 12 minutes on the grill turning as needed to cook all sides and basting the pork often with the remaining marinade.
  • Place tomatoes, onion, and jalapeno on baking sheet and coat with 1 tablespoon of oil.
  • Season vegetables and chili with salt and pepper.
  • Grill for about 3 minutes per side or until vegetables are slightly charred and softened.
  • Remove the vegetables from the grill and set aside until cool enough to handle.
  • Roughly chop the grilled vegetables and place them in a large mixing bowl.
  • Mix in the remaining olive oil, the cilantro, and the lime juice.
  • Season to taste with salt and pepper and reserve.
  • Remove the pork from the grill and let rest on a cutting board for 4 minutes.
  • Heat the tortillas quickly on the grill until warmed through.
  • Use a large sharp knife and cut the meat into thin slices.
  • Divide the meat evenly among the tortillas.
  • Top each taco with the radishes and the grilled tomato salsa.
  • Garnish with a generous pinch of cilantro and serve immediately with lime wedges.