Combining thin slices of marinated pork and a pineapple coleslaw makes the perfect taco for a quick summer dinner.
Ingredients:
3 tbsp fresh lime juice, divided
2 tsp olive oil, divided
1 tsp dried oregano
1/2 tsp garlic powder
1⁄2 tsp ground cumin
1/2 tsp table salt, divided
2 pounds thin cut, boneless pork chops
14-16 oz package coleslaw mix (shredded cabbage and carrots)
2 cups fresh pineapple, diced
1⁄2 cup fresh cilantro, coarsely chopped
Soft taco shells
Instructions:
- Combine 1 tablespoon lime juice, 1 teaspoon oil, oregano, garlic powder, cumin and 1/2 teaspoon salt in a medium bowl; add pork and toss to coat. Let marinate 15 minutes (or cover and refrigerate up to 2 hours).
- Combine coleslaw mix, pineapple, cilantro and 2 tablespoons lime juice and 1 teaspoon oil in a bowl. Mix until evenly coated and refrigerate until ready to use.
- Preheat grill to medium-high heat.
- Place pork chop on grill and cook pork, turning once, until just cooked through, about 6 - 8 minutes. Once cooked through, remove from grill and let rest for a few minutes before slicing.
- Slice pork into thin strips and place in a clean bowl.
- Take a soft taco shell, top with pineapple coleslaw mixture and a few slices of pork and enjoy!
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