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

May 24, 2011
0 Ratings
  • Serves 4 [3 tacos each]
Author Notes

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! —gr8chefmb

What You'll Need
  • 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 pounds boneless pork loin center cut chops
  • SLAW
  • 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 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
  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.

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1 Review

AntoniaJames May 24, 2011
Killer slaw you've got here. Love the suggestion to add some pepitas!! I often roast pork shoulder, freezing generous portions to use in some favorite recipes (all found here, I might add), so I'd probably use that instead. But the slaw is making my mouth water just reading the recipe. ;o)