Paula cooked the filling for these tacos before she came to school tonight to eat dinner with TJ and I. She picked the recipe from the latest (October 2012) issue of Rachel Ray. Grilled Pork Tacos with Sweet Lime Slaw. The pork is rubbed with chili powder and salt. Then it is grilled until cooked so that it is slightly pink inside. Once the pork has cooled, it is sliced. The slaw is made by taking coleslaw mix and adding 1/4 cup sour cream, 1 teaspoon of sugar and the juice and zest of 1 lime. The slaw can be made a day ahead of time and refrigerated if time is short. When dinner time arrived, we just added the pork to some flour tortillas and topped with the lime slaw. It was a light, but very tasty meal. All of us enjoyed it and there was none left. That is a sure sign that a meal was a hit!

 

 

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