How To Make The Best Tacos Katie Lee Ate In Mexico | TODAY

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

In a blender, combine honey, canola oil, and lime juice.

Add cilantro, garlic, lime zest, and chili powder to the blender.

Blend the marinade until it is fully pureed.

Place two pork tenderloins (about a pound each) into a sealable bag and pour the marinade over them.

Marinate the pork in the refrigerator for 1 to 4 hours, but do not exceed 4 hours to avoid breaking down the meat.

Prepare the salsa by mixing pineapple, jalapeno, red onion, lime juice, and cucumber in a bowl.

Stir the salsa ingredients together.

For the lime sour cream, mix sour cream with lime juice and place it in a squeeze bottle for easy application.

Take the marinated pork out of the refrigerator and let it sit at room temperature for 30 minutes before grilling.

Dry the pork tenderloin and season with salt and pepper.

Preheat the grill to high heat and sear the pork tenderloin on direct heat.

After searing, move the pork to indirect heat and grill until cooked through, about 10-15 minutes.

Let the pork rest for 10 minutes before slicing it.

Assemble the tacos by placing sliced pork on taco shells, adding salsa, and topping with shredded purple cabbage and lime sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens