Serves 4
30 min
Grilled Pork and Onion Tacos
Recipe GLPR54a19bb698e7ba
Tender grilled pork loin cutlets with charred sweet onion rounds, served in warm tortillas with fresh cilantro, creamy avocado, and tangy sour cream. A quick and flavorful Mexican-inspired main course ready in under 30 minutes.
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Ingredients
8 cutlets (about 2 pounds) Eight 1/4-inch-thick pork loin cutlets (about 2 pounds)
1 large sweet onion, such as Vidalia, cut crosswise into 1/2-inch-thick rounds
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
2 teaspoons chile powder
8 6-inch tortillas Eight 6-inch flour or corn tortillas, warmed
1 Hass avocado, halved and sliced lengthwise
1/2 cup fresh cilantro leaves
Sour cream for serving
Lime wedges for serving
Directions
Pat the pork loin cutlets dry with paper towels. Brush both sides lightly with olive oil and season generously with kosher salt, freshly ground pepper, and chile powder.
Separate the onion rounds into individual rings and toss gently with the remaining olive oil, salt, and pepper.
Preheat a grill or grill pan to medium-high heat. Once hot, place the pork cutlets on the grill and cook for 5 to 6 minutes per side until the internal temperature reaches 145°F and the meat is cooked through. Transfer to a cutting board and let rest for 2 minutes.
While the pork cooks, grill the onion rings in a grill basket or on a grill rack for 3 to 4 minutes per side until lightly charred and softened.
Warm the tortillas on the grill for about 30 seconds per side, or wrap them in foil and warm in the oven.
Slice the rested pork cutlets into bite-sized strips. Divide the pork and grilled onion evenly among the warm tortillas.
Top each taco with avocado slices, fresh cilantro leaves, and a dollop of sour cream. Serve with lime wedges on the side.
