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Grilled Pork Taco Bowls with Jalapeno Lime Slaw

Prep 35 min
Cook 10 min
Servings 8 Taco Bowls

Smoky and just spicy enough to be interesting, these chipotle-marinated pork chops are grilled, thinly sliced and stuffed inside a soft tortilla bowl before being topped with a quick, easy and fresh jalapeño slaw. We recommend treating the heat with an ice-cold Corona™ Premier.

Ingredients

  • 3 tablespoons lime juice
  • 2 teaspoons honey
  • 2 cups shredded green cabbage
  • 1 medium jalapeno, seeded and thinly sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can)
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 4 boneless pork chops, 1/2-inch thick (5 to 7 oz each)
  • 1/4 cup chopped cilantro
  • 1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
  • Old El Paso™ salsa verde sauce
Print Recipe

Directions

  • In medium bowl, mix 1 tablespoon of the lime juice and the honey. Add cabbage, cilantro and jalapeño chile; toss to coat. Cover and refrigerate until ready to use.
  • Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, chipotle chiles, remaining 2 tablespoons lime juice and the taco seasoning mix.
  • Add pork; seal bag. Shake until pork is evenly coated.
  • Place pork chops on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until pork registers 145°F with instant-read thermometer. Let stand 5 minutes.
  • Cut pork into thin slices, and divide among tortilla bowls. Top with slaw and creamy salsa verde sauce.

Grilled Pork Taco Bowls with Jalapeno Lime Slaw

Smoky and just spicy enough to be interesting, these chipotle-marinated pork chops are grilled, thinly sliced and stuffed inside a soft tortilla bowl before being topped with a quick, easy and fresh jalapeño slaw. We recommend treating the heat with an ice-cold Corona™ Premier.

prep 10 min
cook 35 min
servings 8 Taco Bowls

Ingredients

  • 3 tablespoons lime juice
  • 2 teaspoons honey
  • 2 cups shredded green cabbage
  • 1 medium jalapeno, seeded and thinly sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can)
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 4 boneless pork chops, 1/2-inch thick (5 to 7 oz each)
  • 1/4 cup chopped cilantro
  • 1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
  • Old El Paso™ salsa verde sauce

Directions

  • In medium bowl, mix 1 tablespoon of the lime juice and the honey. Add cabbage, cilantro and jalapeño chile; toss to coat. Cover and refrigerate until ready to use.
  • Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, chipotle chiles, remaining 2 tablespoons lime juice and the taco seasoning mix.
  • Add pork; seal bag. Shake until pork is evenly coated.
  • Place pork chops on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until pork registers 145°F with instant-read thermometer. Let stand 5 minutes.
  • Cut pork into thin slices, and divide among tortilla bowls. Top with slaw and creamy salsa verde sauce.

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