Soft Tacos with Pork, Cabbage Slaw and Avocado Mash
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Jackie Torren
My kids love any excuse to eat with their hands so they are always happy when I serve these tacos. If outdoor grilling is not an option, you can also cook the meat on a stovetop grill or under the broiler.
- 1 1/2 pounds pork tenderloin
- 1 onion, chopped
- 1/4 cup orange juice
- 4 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 head green cabbage, cored and thinly sliced
- 3 tablespoons lime juice
- salt and freshly ground pepper
- 2 ripe avocados
- 12 8-inch flour tortillas
- 1/2 cup cilantro leaves
- Cut the pork lengthwise almost through to the other side. Open and flatten the meat to butterfly. Combine half of the onion, the orange juice, 2 tablespoons of the olive oil and the red-pepper flakes. Pour over the meat and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
- In a large bowl combine the cabbage, remaining 2 tablespoons olive oil and the lime juice. Season with salt and pepper.
- In a medium bowl coarsely mash the avocado, add the remaining half onion and one tablespoon lime juice. Season with salt and pepper.
- Heat the grill. Cook the pork on a lightly-oiled grill, turning occasionally, until an instant-read thermometer inserted in the meat reaches 150°, about 15 minutes. Transfer to a carving board and let rest for 5 minutes. Meanwhile, wrap the tortillas in two separate packets of foil and warm on the grill. Cut the pork into thin slices.
- Fill each tortilla with the avocado mash, slaw, sliced pork and a few cilantro leaves.