- Total: 40 min
- Active: 25 min
1/4 cup fresh cilantro leaves, finely chopped, plus sprigs, for serving
1 tablespoon fresh lime juice, plus lime wedges, for serving
1 tablespoon vegetable oil
1 teaspoon chipotle chile powder
2 cloves garlic, minced
One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices at an angle
8 corn tortillas
1 small avocado, sliced
Reduced-fat sour cream and salsa, for serving
- Combine the cilantro, lime juice, oil, chile powder and garlic in a large dish. Add the pork slices and turn to coat; let sit for 15 minutes at room temperature. Preheat a grill or grill pan over medium-high heat.
- Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork all over with 1/2 teaspoon salt. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
- Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Spread each tortilla with some sour cream. Divide the pork and avocado among the tortillas. Top each taco with salsa and sprinkle with cilantro sprigs. Serve with lime wedges.
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