grilled pork tacos with jalapeno lime dressing

Pork

Grilled Pork Tacos with Jalapeno Lime Dressing

Maximum flavor in each bite of these colorful tacos comes from tossing the pork and peppers in the dressing rather than just drizzling it on top. Use corn tortillas for their toasty flavor and hearty texture, which stands up perfectly to the grill. Plus, they generally have negligible amounts of sodium.

Ingredients

2 medium yellow bell peppers, halved and seeded
1 medium white onion, cut into 1/2-inch-thick slices
5 tablespoons canola or avocado oil, divided
1 teaspoon salt, divided
1 (12 ounce) pork tenderloin
1 cup loosely packed cilantro leaves and tender stems
1 medium jalapeño pepper, seeded and coarsely chopped
3 tablespoons lime juice
8 6-inch corn tortillas
4 medium radishes, thinly sliced
½ cup crumbled queso fresco
lime wedges for serving

Directions

Heat a grill to medium-high.
Brush peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon salt. Brush pork tenderloin with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the vegetables until tender and lightly charred, about 4 minutes per side. Grill the pork until an instant-read thermometer inserted in the thickest part registers 145°F, 5 to 6 minutes per side. Let the pork rest for 5 to 6 minutes.
Meanwhile, place the remaining 3 tablespoons oil, cilantro, jalapeño, lime juice and 1/2 teaspoon salt in a mini food processor. Pulse until slightly chunky, 10 to 15 times.
Grill tortillas until lightly charred, about 1 minute per side. Thinly slice the pork and vegetables. Transfer to a medium bowl, add the cilantro mixture and toss to coat. Serve the pork and vegetables in the tortillas, topped with radish slices and queso fresco. Serve with lime wedges, if desired.