NEED:
2 medium yellow bell peppers, halved and seeded
1 medium white onion, cut into 1/2-inch-thick slices
omit if low fodmap or substitute whole green onions
5 tablespoons canola or avocado oil, divided
1 teaspoon salt, divided
1 (12 ounce) pork tenderloin
1 cup loosely packed cilantro leaves and tender stems
1 medium jalapeño pepper, seeded and coarsely chopped
optional: 1 tsp honey or sugar
3 tablespoons lime juice
8 6-inch corn tortillas
4 medium radishes, thinly sliced
cojita
Lime wedges for serving
DO:
Heat a grill to medium-high.
Brush peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon salt.
Brush pork tenderloin with 1 tablespoon oil and season with 1/4 teaspoon salt.
Grill the vegetables until tender and lightly charred, about 4 minutes per side.
Grill the pork until an instant-read thermometer inserted in the thickest part registers 145°F, 5 to 6 minutes per side.
Let the pork rest for 5 to 6 minutes.
Meanwhile, place the remaining 3 tablespoons oil, cilantro, jalapeño, lime juice and 1/2 teaspoon salt in a mini food processor.
Pulse until slightly chunky, 10 to 15 times.
you can also use an immersion blender
taste: if too bitter or sour, add the honey/sugar and mix
CAN BE PREPARED AHEAD OF TIME!
Grill tortillas until lightly charred, about 1 minute per side.
Thinly slice the pork and vegetables.
fill your tacos with the pork and veg
drizzle cilantro mixture on your tacos
add sliced radish and cojita
serve with lime wedges, if desired.
- instead of grilling, use your oven to roast the pork and veggies
- Heat oven to 425
- line a baking sheet with foil
- start with pork- throw in hot oven for 15-20 minutes (pork should be 160 when done)
- when pork has about 5 minutes to go, add the veggies to the baking sheet
- remove pork. if you want the veggies more charred, leave on the baking sheet and place under broiler until desired color
- serve as indicated above
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