Crisp Apple Tacos
Crisp Apple Tacos put a fresh spin on a dinnertime classic. Children can help with the prep by mixing the dressing, apple sticks and cabbage for the tasty slaw.
- ½ pound pork tenderloin
- 3 tablespoons olive oil
- 1 teaspoon salt, plus extra, to taste, divided
- 1 teaspoon pepper, plus extra, to taste, divided
- 2 crisp apples, divided
- 3 sprigs rosemary
- ½ cup shredded carrots
- ½ cup shredded red cabbage
- 1 cup shredded green cabbage
- 4 tablespoons honey
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon white vinegar
- 12 soft taco shells
- 2 tablespoons sour cream
- 1 lime, cut into wedges
Cut pork crosswise into 1-inch medallions. Coat pork medallions with olive oil, 1 teaspoon salt, and 1 teaspoon pepper, then add to a saucepan over medium heat.
Slice half of one apple into thick wedges and add to saucepan. Slice the remaining half into thin wedges and set aside.
Add rosemary to saucepan and heat 2–3 minutes. Flip the pork medallions and heat 2–3 minutes until pork is slightly golden and cooked through. Let pork rest for 3 minutes, then slice into strips.
Thinly slice half of the remaining apple into thin sticks around the same size as shredded cabbage. Reserve remaining half.
In a serving bowl, toss apple sticks, carrots, red cabbage, and green cabbage.
In another bowl, mix honey, mayonnaise, mustard, and vinegar into the dressing. Add additional salt and pepper, to taste.
Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
Cut remaining apple half into thin wedges.
Fill taco shells with pork, slaw, sour cream, and squeeze of lime juice. Top with apple wedges.