Sweet ‘n Spicy Pork Tacos

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These pork tacos are prepared Southwestern-style with a flavor combination of honey and spice.

Southwest Pork Tacos

To ensure your pork tacos are juicy and tender, cook the chops to an internal temperature of 145°F with a 3-minute rest. They can be sizzled in a skillet, or grilled.

Special Diet Notes & Options: Pork Tacos

These pork tacos are dairy-free / non-dairy, egg-free, nut-free, peanut-free, and gluten-free (as long as you use the wheat-free tamari!)

For soy-free, coconut aminos are available as a substitute for soy sauce, or you could omit and season with a little salt.

For accompaniments, note that there are a few brands of dairy-free sour cream on the market, but we prefer to use my homemade cashew sour cream, guacamole (which is usually dairy-free; check the ingredients or make your own!), or simply avocado slices. For a tasty allergy-friendly side dish, add a rice pilaf with fresh cilantro.

This recipe was shared with us by the National Pork Board.

Sweet and Spicy Pork Tacos
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon soy sauce or wheat-free tamari (for gluten-free)
  • ½ teaspoon ground chipotle pepper (smoked or plain paprika can be used as an alternative)
  • 1 pound thinly-cut boneless pork chops (1/2-inch thick), cut into strips
  • 8 small corn tortillas, warmed
  • 1 cup shredded romaine lettuce
  • 1 cup pico de gallo (or your favorite salsa)
  • Dairy-free sour cream, avocado, or guacamole (optional)
Instructions
  1. Combine the honey, olive oil, lemon juice, soy sauce and ground chipotle pepper in a medium bowl, and whisk to combine.
  2. Add the sliced pork to the marinade and let it sit for 15 minutes.
  3. Heat a skillet over high heat. Add the slices of pork to the skillet and cook for 1 to 2 minutes on each side, flipping with tongs in the middle of the cooking process. Once cooked, remove the pork to a plate.
  4. Arrange the corn tortillas on a platter. Sprinkle each with equal amounts of shredded lettuce and pico de gallo. Arrange a few pieces of pork on top of each taco, and top with dairy-free sour cream, avocado, or guacamole, if desired.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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