Tacos with fried pork, cabbage and pineapple

Ingredients:

Tacos

• 1 pork tenderloin weighing 350 g, sliced ​​at an angle into 1 cm thick slices.
• 1/4 cup cilantro, finely chopped
• 1 tbsp lime juice
• 1 tbsp. vegetable oil
• 1 tsp chili powder with the addition of dried chipotle peppers
• 2 cloves garlic, crushed
• 1/4 small red onion, very thinly sliced
• 8 corn tortillas
• Lime wedges for serving
• 2 cups pineapple chunks
• 1 cup low-fat sour cream
• 2 tbsp. l. brown sugar
• 1/4 tsp ground cinnamon

Red cabbage salad

• 2 cups shredded red cabbage
• 1/4 cup cilantro, finely chopped
• 1 tbsp. vegetable oil
• 1 tbsp. apple cider vinegar
• 1/4 teaspoon chipotle chili powder
• 1 small red bell pepper, very thinly sliced
• 1/4 small red onion, very thinly sliced

Preparation:

1. PorkIn a large bowl, combine cilantro, lime juice, vegetable oil, chili powder, garlic, and onion. Add the pork slices and toss to combine.
2. Preheat grill to medium-high heat.
3. Cabbage saladIn a large bowl, combine the cabbage, cilantro, vegetable oil, vinegar, chili powder, bell pepper, red onion, and 1/4 teaspoon each salt and pepper. Toss and set aside.
4. Remove the pork from the marinade and discard the remaining liquid. Season both sides with 1/4 teaspoon of salt and black pepper. Grill, turning once, until browned and still slightly pink inside, about 10 minutes. Transfer to a large plate.
5. Grill the tortillas, turning once, until grill marks appear, about 1 minute. Place two tortillas on each plate. Divide the pork and some coleslaw among the tortillas. Serve with lime wedges.
6. Divide the pineapple evenly among 4 bowls, top with 1/4 cup sour cream, 1/2 tbsp sugar, and a sprinkle of cinnamon. Serve with tacos.