Grilled Pork Tacos with Avocado-Radish Salad

Ingredients:

• 1 1/2 tsp paprika
• 1/4 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 tsp dry mustard
• 1/2 tsp ground red pepper
• 1 1/4 lbs trimmed pork tenderloin
• 1 Tbsp olive oil
• 8 low-carb whole grain tortillas (6"-7" diameter)
• SALAD:
• 1/4 tsp dried oregano
• 1 ripe medium avocado, halved, pitted, peeled, and cut into 1/4" chunks
• 1/2 C sliced radishes
• 2 scallions, thinly sliced
• 1 Tbsp fresh lime juice

Directions:

• For the pork: Heat an outdoor grill to medium.In a cup, mix the paprika, salt, garlic powder, mustard, and red pepper. Rub all over the pork; drizzle with the oil. Stack the tortillas and wrap in foil to heat on the grill.
• Grill the pork, turning 2 or 3 times, for 20 to 25 minutes, or until a meat thermometer inserted in the thickest part registers 150°F to 155°F. Transfer to a cutting board and let stand for 10 minutes for easier slicing. Meanwhile, place the tortillas on a cool corner of the grill to warm for about 10 minutes.
• For the salad: In a small skillet, cook the oregano over medium heat, stirring often, for 2 to 3 minutes,until it smells toasty. Tip into a cup. In a medium bowl, mix the avocado, radishes, scallions, lime juice, and toasted oregano. Cut the pork on an angle into thin slices and cut larger slices in half. Pour the pork juices into the salad.
• Place a tortilla on a work surface. Arrange some pork on the bottom half; top with some of the salad and roll up, folding in the sides. Repeat with the remaining tortillas, pork, and salad. Serve right away.

Author: Runnersworld.com
Nutritional Facts:

• Calories - 376
  

Rating:
Comments:

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