Status: ROGUE

As a California native, Latino-inspired food is a staple in my diet (e.g. Mexican and El Salvadorian food). I mean, a good taco or pupusa could make a day go from horrible to bearable with one bite—am I right?! Man, the memories of going to taco parties thrown by Momma’s friends, and later by my own friends. A time for the ladies to come together and just be. Laughter and some tears, with a good margarita always helped make the armor shine just a little bit brighter. Or simply night walking towards the heavenly aroma of carnitas and carne asada...fresh chopped white onions and cilantro coming from a little hot top cart in the middle of a parking lot. The sounds of the Latin music blaring from a small boombox to match the bright string up lights lazily hanging for the pop-up shop. Man I can’t wait to get home for a bit...

All of this left me with a taste for tacos this week, but what I wanted more, was something closer to the “street meat”-- flavorful, grilled and healthy. As I was looking for weekly recipes, I came across Rachael Ray’s Chili Pork Tacos w/ Sweet Lime Slaw. Side note: I have nothing against pork. Growing up, there was no anti-swine sentiments in my home…we didn’t get to enjoy it as much because chicken is cheaper! As I got older, I continued feeling this way—until bacon became the IT food of the culinary world. Now, I eat pork a little bit more…but the price of chicken still works way better for my budget. Giving my moment of honesty...just in case the “down with swine” folks were feeling some sort of way about this.

Money Matters
Now the best thing about this recipe is that it is so cheap to make. The most expensive item is the pork, but you could get a cheaper cut. All in all, the whole meal cost about $30-- thus $7.50/serving...and each serving is two tacos. It took under 40 mins to make, minus the marinating time.

#ROGUElyfe

I do not own a “real” grill, but I do have a George Forman and it worked just as well.
I used a little more chili powder and allowed the meat to set overnight in the refrigerator.
If you are not a fan of slaw, then opt out of making it. I, too, don’t like slaw so I put it on the taco and was not bothered by it.
I did not cook the pork fully...a little pink (just a little) ain’t never hurt nobody :)

My Take
2 1/4 cups tricolor coleslaw mix
1/4 cup sour cream
2 limes, 1 zested and juiced and 1 cut into wedges
1 teaspoon sugar
salt and pepper
1 tablespoon chili powder
4 bone-in pork chops (6oz each)
1 8-count package small flour tortillas, warmed

Directions

Preheat a grill or grill pan over medium heat. In a bowl, stir together the coleslaw, sour cream, lime zest, lime juice and sugar; season with salt and pepper.

In a small bowl, combine the chili powder and 1/2 tsp. salt; rub the mixture on the pork. Grill the pork, turning once, until browned but pink in the center, about 8 minutes; transfer to a cutting board and let stand for 3 minutes.

Debone the pork chops, then thickly slice the meat against the grain on the diagonal. Divide among the tortillas and top each with some of the slaw. Serve with the lime wedges.

Happy Cooking Y'all :)