Thursday, May 2, 2013

Teryiaki Pork Tacos with Sriracha Slaw

taco 2-1

As I've stated before, who in the world doesn't love tacos? You can (quite literally) put anything in them! This specific taco recipe came about due to our love for those already-marinated pork tenderloins at the grocery store. Smithfield is probably the most popular brand, but there are tons out there with lots of fun flavors like garlic & herb, cajun, and… teriyaki! We eat them all the time, but I wanted a new way to utilize them in a dish other than just pairing it with some mashed potatoes and veggies. And then came these Asian-inspired pork tacos…

The pork is already done for you, minus the cooking part, so the only ‘work’ portion of this recipe is the toppings and the sides! My kind of dinner.

Teriyaki Pork Tacos with Sriracha Slaw

1 already-marinated pork tenderloin (teriyaki preferred)

2 cups of packaged shredded cabbage (coleslaw without the sauce)

2 tablespoons of Sriracha (hope you like it hot!)

2 tablespoons of Sour Cream

4 flour tortillas


1 lime

Cilantro for garnish

Cook the pork tenderloin based on the directions indicated on its’ packaging. While that is cooking, mix the cabbage, sriracha, and sour cream together in a bowl and set aside. Next, sliver the avocado into slices that will fit well on the tortilla. Once the pork tenderloin is done (be sure it is 160 degrees and has no pink areas) cut it into bite size pieces. Place these pieces, the sriracha slaw, and avocado onto your tortillas… And… THAT IS IT! Serve a lime wedge on the side in-case your taste testers want to add a little zing to their tacos (this is recommended).

This recipe is beyond easy, not to mention, has a wonderful depth of flavor and is perfect for any night of the week. You’d be crazy not to try! What is your favorite kind of taco? Fish? Spicy Chicken? Please share!

taco 1-1

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