Honey Lime Pork and Sweet Potato Tacos with Kiwi Apple Slaw

I couldn't be happier with how wonderful this recipe came out. Such an interesting blend of flavors and textures. And so good, that my man actually said "I could see these as a bestseller on a food truck." Now, that's a major compliment coming from him, especially seeing that these tacos are not your typical ground beef, dripping with cheese variety.

And at just $1.56 a serving, they can't be beat.

Amidst all of the soups, stews and stick-to-your-bones meals that have surely graced your table these last few weeks, I was excited to do some grilling… even if it was at my kitchen cooktop.

Now, in our family, we have no fear when it comes to outdoor grilling. Come rain, sleet, or even that snow storm where you wonder if you’ll even get the thing lit, while yelling towards the house to recruit more bodies to create and even bigger windshield. Brrr… it’s cold out there.

But, then came the grill pan. And it was good.

So this week, I was excited to see so many fruits shining brightly like little jewels amongst the winter squash and leafy greens. There were mangoes, blueberries, and even blackberries. But I decided to go with the kiwi… since they are such an underutilized fruit, especially when it comes to savory dishes. Plus, it would be fun to pair them with pork tenderloin. The other white meat, that when it’s marked at full price, I practically cringe at the thought of it. But half off? Can I just say… “Yes?”

And yes, it is.

A little sweet, a lot of tang, just the right amount of crunch... and a touch of heat. These tacos have all the elements of a comfort meal, coming together quickly, and seeming to disappear even quicker; well at least at our table, they did. Healthy, fun, and delicious. Enjoy!

Honey Lime Pork and Sweet Potato Tacos with Apple Kiwi Slaw

8 Corn tortillas

1 pork tenderloin, cut into ½” circles, and then halved again into half-moon shapes

1 sweet potato, peeled and cubed

1 small apple, cut into thin matchsticks

1 kiwi, cut into thin matchsticks

2 Tblsp. red onion, diced

2 Tblsp. cilantro, chopped

Zest of ½ lime

½ lime, juiced

4 Tblsp. olive oil (divided)

2 tsp. cider vinegar (divided)

1 Tblsp. honey

Red pepper flakes

Salt and pepper

Method:

For the marinade, combine juice from ½ a lime, 3 Tblsp. olive oil, 1 tsp. cider vinegar, 1 Tblsp. honey, red pepper flakes (I just used a small shake, but it you like it hot, add more), salt and pepper. Add in the cut up pork tenderloin and marinate 10-15 minutes.

In the meantime, place the cut up sweet potatoes on a greased rimmed baking sheet. Sprinkle on the zest of half of a lime on the potatoes, and drizzle with olive oil. Then season with salt and pepper, as desired. Roast in a 400 degree oven for about 25 minutes, or until soft on the inside and lightly browned on the outside. Set aside.

Next, place the pieces of pork on 5-6 skewers so they are not crowded. Heat up a grill pan (you can also broil or use an outside grill) that has been sprayed with non-stick spray. And once hot, add in the skewers. Cook for about 3-4 minutes on each side, making sure not to overcook, as they will continue to cook a bit while they are resting.

Then make the slaw. In a small bowl mix together the red onion, cilantro, apple, kiwi, 1 teaspoon olive oil, 1 teaspoon apple cider vinegar, salt and pepper. Set aside.

Finally, combine all the elements in the corn tortillas, (you can warm the tortillas in foil in the oven for a few minutes to help make them more pliable) adding in the pork, then the sweet potatoes, and topping with the kiwi apple slaw.

*Other options- if you don’t like pork, you can use chicken (adjust cooking time). Also, for more flavor, you can fry the tortillas in a small pan with a few inches of oil to create shells. Or, if you want a healthier version, substitute lettuce leaves for the corn tortillas.

Serves: 4 (2 tacos each)