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.
Ingredients
- 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
Directions
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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.
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Slice half of one apple into thick wedges and add to saucepan. Slice the remaining half into thin wedges and set aside.
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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.
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Thinly slice half of the remaining apple into thin sticks around the same size as shredded cabbage. Reserve remaining half.
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In a serving bowl, toss apple sticks, carrots, red cabbage, and green cabbage.
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In another bowl, mix honey, mayonnaise, mustard, and vinegar into the dressing. Add additional salt and pepper, to taste.
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Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
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Cut remaining apple half into thin wedges.
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Fill taco shells with pork, slaw, sour cream, and squeeze of lime juice. Top with apple wedges.