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Pork Tacos with Garlic Grilled Tortillas and Avocado Cream

Pork Tacos with Garlic Grilled Tortillas and Avocado Cream

Serves 4

These lightly grilled tortillas are topped with spicy, smoky seasoned pork and creamy avocado. Pair with California Viognier or Zinfandel.

Ingredients:

Avocado Cream:

1 large avocado, halved and pitted
3 tablespoons (45ml) sour cream
2 tablespoons (30ml) fresh lime juice
1 tablespoon (15ml) chopped green onion, white parts only
1 tablespoon (15ml) chopped cilantro leaves
1 tablespoon (15ml) minced serrano (chile) pepper
½ teaspoon (2.50ml) sea salt

Pork and tortillas:

3 tablespoons (45ml) extra virgin olive oil
2 teaspoons (10ml) chili powder
2 teaspoons (10ml) ground cumin
2 teaspoons (10ml) dried oregano, crushed
2 teaspoons (10ml) minced garlic
¼ teaspoon (1.25ml) freshly ground black pepper
¼ teaspoon (1.25ml) sea salt
3 boneless pork loin chops (about 1¼ pounds/565g), 1 inch (2.5cm) thick, each cut horizontally into 3 very thin even pieces
3 tablespoons (45ml) vegetable oil
3 tablespoons (45ml) minced garlic
8 (7-inch/18cm) corn tortillas
3 cups (180g) thinly sliced red cabbage

Directions:

To make the avocado cream, Scoop the avocado flesh into a food processor with the sour cream, lime juice, onion, cilantro and serrano pepper, and salt. Process until smooth. Set aside.

To prepare the pork, whisk the olive oil, chili powder, cumin, oregano, garlic, salt and pepper in a large bowl.

Add the pork slices and turn them to coat all sides. Set aside.

Add the vegetable oil to a small skillet over medium heat. Add the 3 tablespoons (45ml) garlic and stir just until the garlic starts to sizzle. Remove from heat, leave in the skillet and set aside (for the tortillas).

Preheat a grill to medium-high.

Grill the pork slices for 2 minutes on each side or until cooked through.

Stack the pork in a bowl and cover to keep warm.

To warm the tortillas, brush one side of each tortilla with garlic oil. Grill oil-side down for 1 minute or until warmed through. Stack tortillas on a plate, oil-side up.

Cut the pork into strips ¼-inch (.65cm) wide.

To serve, top each tortilla with pork strips, avocado cream, and shredded cabbage.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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