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Grilling pork quickly not only keeps it moist, but adds a charred, smoky flavor that is lovely in these tacos. Remember to grill the cutlets only until they're just cooked through; leave them on the heat any longer and they can dry out. Slideshow:  More Taco Recipes 

Melissa Rubel Jacobson
October 2007

Gallery

Credit: © Susan Spungen

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill or preheat a grill pan. Arrange the cutlets and onion on a large baking sheet. Brush all over with the oil and season with salt and pepper. Season the cutlets with the chile powder.

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  • Grill the onions over moderately high heat, turning once, until charred and tender, about 8 minutes. Transfer to a cutting board and cover with foil to keep warm. Grill the cutlets, turning once, until just cooked through, about 2 minutes.

  • Transfer the pork to the cutting board. Coarsely chop the onions and cut the pork into 1/2-inch strips; transfer to a platter. Serve with the tortillas, avocado, cilantro, sour cream and lime wedges.

Suggested Pairing

Berry-rich Zinfandel.

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