Grilled Pork Tenderloin Tacos With Skinny Cabbage And Fennel Slaw

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The Skinny


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1 pork tenderloin trimmed of excess fat (If you can, buy local and organic pork. It really does taste better.)

1 t dried oregano

1/2 t ground cumin

1/2 t chipotle or ancho chili powder (You can use plain chili powder, but chipotle or ancho chili powders add much more spice and flavor.)

1/4 t garlic salt

4-5 c thinly sliced red cabbage (about 1/2 of a small head of cabbage)

1 c fennel bulb, cored and thinly sliced (about 1/2 of a bulb)

1 c thinly sliced red onion (about 1/2 a small onion)

2 T minced cilantro

1/2 jalapeno pepper, minced. (Use the whole thing if you want more heat.)

2-4 chopped green onions

1 T seasoned rice wine vinegar

1 T Dijon mustard

2-3 T fresh lime juice (lemon can be used as well.)

salt and pepper to taste

8 corn tortillas (Don’t use flour tortillas. They can have as many as 150-250 calories a piece! Corn tortillas have just 50.)

2 ripe diced tomatoes (I use heirloom yellow tomatoes when I can because I like the contrast against the red cabbage slaw…but any fresh tomatoes will be great.)

8 T mashed avocado (1 T per taco)

8 T fat-free sour cream (1 T per taco)

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