Bayou Pork & Apple Slaw Tacos Recipe

Juicy pork. Sweet and spicy slaw. Salty queso fresco. Make sizzling street-style tacos right at home!
  • Ready in: 2 hours, 30 minutes
  • Prep time: 30 minutes
  • Chill/Cook time: 2 hours
  • By:
  • Servings: 6

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ingredients

  • 1 (1 pound) pork tenderloin, trimmed
  • ½ cup 2 tablespoons Bayou Bourbon Glaze
  • 1 (14 ounce) package tri-color coleslaw mix (without dressing)
  • 1 small apple, cut into matchsticks
  • 18 (4-inch) corn or flour tortillas, warmed
  • ½ cup crumbled Mexican queso fresco cheese
  • 1 ripe avocado, pitted, peeled and diced

cooking methods

  • Grill

directions

  1. Cut pork tenderloin into 1½-inch thick medallions. Place in a gallon freezer bag with ½ cup Bayou Bourbon™ Glaze. Seal well and toss to coat. Refrigerate 2 hours or up to overnight.  
  2. Prepare grill to medium heat. Remove pork from bag; discard bag with marinade. Place pork slices on grill. Grill, turning once, until internal temperature reaches 155°F on an instant-read food thermometer, about 10-12 minutes. Remove from grill; let rest a few minutes; cut into thin slices.
  3. In a medium bowl, combine coleslaw mix, apple, Vidalia® Onion Dressing and remaining 2 tablespoons Bayou Bourbon™ Glaze; toss to coat.
  4. Place sliced pork in warmed tortillas. Top with slaw, queso fresco and avocado
Makes 6 servings.

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