Salsa Verde Pork Tacos with Cabbage Slaw
Tender seared pork tenderloin tucked into warm flour tortillas with crisp cabbage, avocado, cilantro, and tangy salsa verde.
- Calories
- 610
- Protein
- 39g
- Carbs
- 57g
- Fat
- 24g
Per serving
Ingredients
For 4 servings · 35 min total
- pork tenderloinpatted dry20 oz
- flour tortilla.8
- cabbagethinly sliced12 oz
- avocadosliced2
- salsa verde.8 tbsp
- cilantrochopped1/2 bunch
- apple cider vinegar.4 tsp
- extra-virgin olive oil.4 tsp
- kosher salt.1 tsp
- black pepper.1/2 tsp
Instructions
- 1Thinly slice the cabbage, slice the avocado, and chop the cilantro. Toss the cabbage with the apple cider vinegar and a pinch of the salt, then set it aside.
- 2Do not rinse the pork. Pat it dry, season all over with the remaining salt and black pepper, and wash the board, knife, and hands with soap and water before touching anything else.
- 3Heat the oil in a skillet over medium-high heat until shimmering. Sear the pork for 3-4 minutes per side, turning as needed, until deeply browned and the thickest part reads 145°F (63°C) on an instant-read thermometer. Transfer it to a plate and let it rest for at least 3 minutes before slicing.
- 4Warm the tortillas in a dry skillet over medium heat for 20-30 seconds per side, until flexible and lightly toasted.
- 5Slice the rested pork. Fill the tortillas with pork, cabbage slaw, avocado, salsa verde, and cilantro. Taste the slaw and adjust with salt if needed.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.