Grilled Chipotle Pork Tacos with Red Coleslaw and Brown Sugar Pineapple

  • For the pork
  • 1/4 cup fresh coriander leaves, finely chopped
  • 1 tablespoon fresh lime juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon chipotle chilli powder
  • 2 cloves garlic, minced
  • 1/4 small red onion, very thinly sliced
  • One 12-ounce pork fillet, cut into 1/2-inch-thick slices on an angle
  • Salt and freshly ground black pepper
  • For the red coleslaw
  • 2 cups shredded red cabbage
  • 1/4 cup fresh coriander leaves, finely chopped
  • 1 tablespoon vegetable oil
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon chipotle chilli powder
  • 1 small red pepper, very thinly sliced
  • 1/4 small red onion, very thinly sliced
  • Salt and freshly ground black pepper
  • 8 corn tortillas
  • Lime wedges, for serving
  • 2 cups pineapple chunks
  • 1 cup reduced-fat sour cream
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon

For the pork: Combine the coriander, lime juice, oil, chilli powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.

For the red slaw: Combine the cabbage, coriander, oil, vinegar, chilli powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.

Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.

Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer two tortillas per plate. Divide the pork and a little slaw among the tortillas. Serve with lime wedges.

Evenly divide the pineapple among four bowls, top each with 1/4 cup sour cream, 1/2 tablespoon sugar and a sprinkle of cinnamon. Serve with the pork tacos.

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