Grilled Pork Taco Bowls with Jalapeño-Lime SlawGrilled Pork Taco Bowls with Jalapeño-Lime Slaw
Grilled Pork Taco Bowls with Jalapeño-Lime Slaw
Grilled Pork Taco Bowls with Jalapeño-Lime Slaw
Smoky and just spicy enough to be interesting, these chipotle-marinated pork chops are grilled, thinly sliced and stuffed inside a soft tortilla bowl before being topped with a quick, easy and fresh jalapeño slaw. We recommend dosing the heat with an ice-cold Corona™ Premier.
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Recipe - ShopRite Corporate
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Grilled Pork Taco Bowls with Jalapeño-Lime Slaw
Prep Time35 Minutes
Servings8
Cook Time5 Minutes
Calories130
Ingredients
3 tbs fresh lime juice
2 tsp honey
2 cups shredded green cabbage
1/4 cup chopped fresh cilantro
1 medium jalapeño chile, seeded and thinly sliced
2 tbs vegetable oil
2 tbs chopped chipotle chiles in adobo sauce (from 7-oz can)
1 package (1 oz) Old El Paso™ original taco seasoning mix
4 boneless pork chops, 1/2 inch thick (1 1/4 lb)
1 package (8 count) Old El Paso™ soft tortilla bowls, heated as directed on package
1/2 cup Old El Paso™ creamy salsa verde sauce
Directions

1. In medium bowl, mix 1 tablespoon of the lime juice and the honey. Add cabbage, cilantro and jalapeño chile; toss to coat. Cover and refrigerate until ready to use.

 

2. Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, chipotle chiles, remaining 2 tablespoons lime juice and the taco seasoning mix. Add pork; seal bag. Shake until pork is evenly coated.

 

3. Place pork chops on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until pork registers 145°F with instant-read thermometer. Let stand 5 minutes.

 

4. Cut pork into thin slices, and divide among tortilla bowls. Top with slaw and creamy salsa verde sauce.

 

Notes: Chipotle chiles are smoked, dried jalapeños. They are often sold canned in a vinegary tomato sauce called “adobo.” They can be quite hot, so feel free to adjust the amount used to suite your taste. The two tablespoons of chiles in this recipe gives a medium-hot result. Removing the seeds from the jalapeño in the slaw will tone down the chile’s heat. When handling hot chile peppers, be sure to wear kitchen gloves to protect your hands. Be careful not to touch your face or eyes, as the seeds and membranes of chiles can cause burns. Always wash your hands thoroughly after handling chiles. Chopped red cabbage also makes a lovely garnish for this taco.

 

Drink responsibly. Corona Premier® Beer. Imported by Crown Imports, Chicago, IL. Trademarks referred to herein are the properties of their respective owners.

 

Nutritional Information
  • 15 g Total Fat
  • 3.5 g Saturated Fat
  • 0 g Trans Fat
  • 45 mg Cholesterol
  • 550 mg Sodium
  • 19 g Total Carbohydrate
  • 1 g Dietary Fiber
  • 2 g Sugars
  • 17 g Protein
35 minutes
Prep Time
5 minutes
Cook Time
8
Servings
130
Calories

Shop Ingredients

Makes 8 servings
3 tbs fresh lime juice
Fresh Lime, 1 each
Fresh Lime, 1 each
$0.33
2 tsp honey
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz
On Sale! Limit 4
$8.99 was $9.99$0.56/oz
2 cups shredded green cabbage
Green Cabbage, 1 ct, 3.5 pound
Green Cabbage, 1 ct, 3.5 pound
$3.12 avg/ea$0.89/lb
1/4 cup chopped fresh cilantro
Badia Cilantro, .25 oz
Badia Cilantro, .25 oz
$1.29$5.16/oz
1 medium jalapeño chile, seeded and thinly sliced
Jalapeno Pepper, 1 ct, 4 oz
Jalapeno Pepper, 1 ct, 4 oz
$0.50 avg/ea$0.12/oz
2 tbs vegetable oil
Bowl & Basket 100% Pure Vegetable Oil, 16 fl oz
Bowl & Basket 100% Pure Vegetable Oil, 16 fl oz
$1.99$0.12/fl oz
2 tbs chopped chipotle chiles in adobo sauce (from 7-oz can)
Chi-Chi's Diced Green Chiles, 4 oz
Chi-Chi's Diced Green Chiles, 4 oz
$1.69$0.40/oz
1 package (1 oz) Old El Paso™ original taco seasoning mix
Old El Paso Original Taco Seasoning Mix, 1 oz
Old El Paso Original Taco Seasoning Mix, 1 oz
$1.29$1.29/oz
4 boneless pork chops, 1/2 inch thick (1 1/4 lb)
Fresh Boneless Pork Cutlet For Scalloppini
Fresh Boneless Pork Cutlet For Scalloppini
$5.99/lb$5.99/lb
1 package (8 count) Old El Paso™ soft tortilla bowls, heated as directed on package
Old El Paso Stand 'N Stuff & Tortilla Bowls Hard & Soft Taco Dinner Kit, 9.4 oz
Old El Paso Stand 'N Stuff & Tortilla Bowls Hard & Soft Taco Dinner Kit, 9.4 oz
$5.49$0.58/oz
1/2 cup Old El Paso™ creamy salsa verde sauce
Old El Paso Creamy Salsa Verde Sauce, 9 oz
Old El Paso Creamy Salsa Verde Sauce, 9 oz
$4.49$0.50/oz

Nutritional Information

  • 15 g Total Fat
  • 3.5 g Saturated Fat
  • 0 g Trans Fat
  • 45 mg Cholesterol
  • 550 mg Sodium
  • 19 g Total Carbohydrate
  • 1 g Dietary Fiber
  • 2 g Sugars
  • 17 g Protein

Directions

1. In medium bowl, mix 1 tablespoon of the lime juice and the honey. Add cabbage, cilantro and jalapeño chile; toss to coat. Cover and refrigerate until ready to use.

 

2. Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, chipotle chiles, remaining 2 tablespoons lime juice and the taco seasoning mix. Add pork; seal bag. Shake until pork is evenly coated.

 

3. Place pork chops on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until pork registers 145°F with instant-read thermometer. Let stand 5 minutes.

 

4. Cut pork into thin slices, and divide among tortilla bowls. Top with slaw and creamy salsa verde sauce.

 

Notes: Chipotle chiles are smoked, dried jalapeños. They are often sold canned in a vinegary tomato sauce called “adobo.” They can be quite hot, so feel free to adjust the amount used to suite your taste. The two tablespoons of chiles in this recipe gives a medium-hot result. Removing the seeds from the jalapeño in the slaw will tone down the chile’s heat. When handling hot chile peppers, be sure to wear kitchen gloves to protect your hands. Be careful not to touch your face or eyes, as the seeds and membranes of chiles can cause burns. Always wash your hands thoroughly after handling chiles. Chopped red cabbage also makes a lovely garnish for this taco.

 

Drink responsibly. Corona Premier® Beer. Imported by Crown Imports, Chicago, IL. Trademarks referred to herein are the properties of their respective owners.