Chipotle Pork Tacos | Recipe
The perfect dinner idea to use up your leftover pork loin -- Pork Loin Tacos! An easy recipe equipped with a dreamy chipotle-mayo sauce, avocado, and more!
Servings: 8 Servings
Calories: 393kcal
Ingredients
For the Chipotle-Lime Aioli:
- ⅓ cup + 1 tablespoon mayonnaise
- 1 tablespoon freshly minced cilantro
- Zest and juice of 1 lime
- 2 teaspoons Adobo sauce
- ¼ teaspoon Kosher salt
For the Tacos:
- 2 tablespoons Canola oil
- ¼ cup Adobo sauce from bottled or canned chipotles in adobo
- 1 teaspoon chili powder
- 1 teaspoon granulated sugar
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 cups 16 ounces leftover Pork Loin Roast (or cooked pork loin), cubed
- 16 corn tortillas
- 1 ripe avocado halved and thinly sliced
- 1 cup thinly sliced red cabbage
Instructions
- To make the sauce, in a small mixing bowl whisk together mayonnaise, cilantro, zest and juice of one lime, 2 teaspoons of Adobo sauce and a ¼ teaspoon of Kosher salt. Set aside until ready to use.
- For the pork, in a food processor fitted with a blade attachment, add oil, ¼ cup of adobo sauce, chili powder, sugar, cumin, 1 teaspoon Kosher salt, paprika and pepper, and process until well mixed. Add pork cubes, and pulse until finely chopped.
- Have ready a saute pan over medium-high heat. Add the chopped pork to the pan, and cook 2-3 minutes, stirring often, until hot. Set aside until ready to use.
- To assemble the tacos, place pork atop one or two (stacked) corn tortillas atop your work surface. Top with avocado slices and cabbage. Drizzle over Chipotle-Lime Aioli, serve and enjoy.
Nutrition
Serving: 1taco | Calories: 393kcal | Carbohydrates: 40g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 2566mg | Potassium: 272mg | Fiber: 5g | Sugar: 11g | Vitamin A: 405IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 2mg