Pork Tacos With Red Cabbage Slaw and Guacamole
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