Get It By ThanksgivingShipping Deadlines See Details >>
View cart background image
Free Shipping Over $49

Spicy Pork Tacos w/Apple Slaw & Mustard-Sweet Potato Aioli

Contributed By: Marybeth, TX | See all of Marybeth's recipes
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  1 Hour
  6 2 tacos each serving
This delicious variation of the usual tacos is made with center-cut loin pork chops. Of course, apples make pork taste that much better, and the aioli adds a nice touch. You may add queso fresco or Cotija cheese and/or roasted pepitas for crunch.
1/2 cup vegetable oil
1/4 cup fresh lime juice
1 tablespoon ground cumin
1/2 tablespoon ground chili powder
1 teaspoon salt
1 teaspoon black pepper
2 lb. boneless pork loin center cut chops
2 cups thinly sliced green cabbage
1 large Granny Smith or Golden Delicious apple, cored and cut into julienne
1/2 cup fresh chopped cilantro
1/4 cup fresh lime juice
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg yolk
1 tsp. freshly squeezed lemon juice
1 tsp. white wine vinegar
1/4 cup Dijon mustard
1 garlic clove, mashed into paste with 1/2 tsp. salt
1/2 cup olive oil
1/2 cup vegetable oil
1/4 cup cooked mashed sweet potato, pushed through a fine-meshed strainer
1 teaspoon chipotle-flavored pepper sauce
12 warm corn tortillas
1. Whisk together oil, lime juice, cumin, chili powder, salt and pepper until thoroughly mixed. Add pork chops, turn to coat and let stand at room temperature for 20-30 minutes. Preheat grill of choice until hot; grill chops for 4-5 minutes on each side, or until cooked through and internal temperature reaches 145-150 degrees F. Let rest for five minutes and then slice into thin strips.

2. Toss cabbage, apple, cilantro, lime juice, oil, salt and pepper together until combined. Let stand in refrigerator for 20 minutes.

3. Add egg yolk, lemon juice, vinegar, 1/2 teaspoon mustard and garlic paste to small mixing bowl; whisk together until well combined. Slowly drizzle in oils while continuing to whisk until thick, glossy and opaque. It should coat the back of a spoon. Add remaining mustard and strained sweet potato and whisk to combine thoroughly. Season to taste with pepper sauce. Place in a tightly sealed jar and keep in refrigerator; use within three-four days.

4. To assemble tacos, place several strips of sliced pork chops on a warm corn tortilla, top with 1/4 cup of apple slaw and top with 1 tablespoon aioli.

Date Added: 06/01/2011
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Free Shipping Over $49
Shopping Rewards


Who doesn't? Get recipes now.