Pork Tacos With Red Cab­bage Slaw and Gua­camole

Canadian Living - Quick & Easy - - FAMILY FAVOURITES -

IN BOWL, mix to­gether 1 tsp each smoked pa­prika and chili pow­der and ½ tsp co­rian­der; rub all over 450 g pork ten­der­loin. Line rimmed bak­ing sheet with greased foil; bake pork in 400°F (200°C) oven un­til juices run clear when pork is pierced and in­stant-read ther­mome­ter reg­is­ters 160°F (71°C), about 20 min­utes. Tent with foil; let stand for 10 min­utes be­fore slic­ing into ½-inch (1 cm) thick slices. Mean­while, toss to­gether 2½ cups finely shred­ded red cab­bage, ¼ cup Greek yo­gurt, 1 tsp lime juice, ½ tsp each liq­uid honey and cider vine­gar, and a pinch each of salt and pep­per; set aside. In sep­a­rate bowl, mash 1 peeled pit­ted ripe av­o­cado with 1 tbsp lime juice un­til smooth. Stir in 1 clove gar­lic, minced; ¼ tsp pep­per; and a pinch each of salt and smoked pa­prika. Heat 8 whole grain tor­tillas (6 inches/15 cm) ac­cord­ing to pack­age di­rec­tions. Di­vide pork among tor­tillas; top each with gua­camole, cab­bage slaw and ⅓ cup chopped fresh cilantro.

MAKES 4 serv­ings

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