Spicy Pork Tacos w/Apple Slaw & Mustard-Sweet Potato Aioli
gr8chefmb
- Serves
- 4 [3 tacos each]
I am always craving tacos of all kinds; I have to, it's a law in Texas...LOL! This is a delicious variation made with center-cut loin pork chops. Of course, apples make pork taste that much better, and the aioli adds a nice touch. If desired, you may add a sprinkle of queso fresca or Cotija cheese. You can also add a sprinkle of roasted pepitas to the slaw to further enhance that crunch factor. This recipe is muy bueno!
Ingredients
- PORK
- 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 pound boneless pork loin center cut chops
- SLAW
- 2 cup 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
- AIOLI
- 1 egg yolk
- 1 teaspoon fresh lime juice
- 1 teaspoon white wine vinegar
- 1/4 cup Dijon mustard
- 1 garlic clove, mashed to paste with
- 1/2 teaspoon 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
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Directions
- Step 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.
- Step 2
Toss cabbage, apple, cilantro, lime juice, oil, salt and pepper together until combined. Let stand in refrigerator for 20 minutes.
- Step 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.
- Step 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.