Carnitas Fajitas (Pork Tacos)

This recipe was originally born from having Red Robin's Carnitas Fajita's one afternoon for lunch and then rounding it out it with inspiration from Bobby Flay and Sandra Lee.  I love the thinly sliced pork with the crunch of the cabbage and the spicy sour cream sauce.  The pork can be done on the grill for an extra layer of smoky flavor. 

 

 

Ingredients
1 (1 1/2-pound) pork tenderloin
3 tsp. cumin, divided

3 tsp. chili powder, divided

Salt and fresh ground pepper
1/4 cup enchilada sauce
1/3 cup chopped onions
2 tablespoons cilantro, chopped
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons Chipotle hot sauce or other hot sauce (Tabasco brand carries a chipotle flavor)
Juice of 1 lime

zest of 1 lime
1/2 head of green cabbage, shredded
8 (6-inch) white flour tortillas
1 lime, cut into wedges for garnish Optional: Sliced avocado or guacamole
 

Directions

1. Preheat oven to 325 degrees F.
2. Remove pork roast from package and pat dry. Mix together  2 tsp. each of cumin and chili powder.  
3. Season  pork on both sides with spice mixture. Sprinkle with fresh ground pepper and salt.
4. Place pork on a preheated oiled grill pan or cast iron skillet and sear all sides, about 2 minutes per side.
5. While pork is searing, combine enchilada sauce, onions, and cilantro. 
6. Place pork in a baking dish and cover it with the enchilada sauce mixture.  
7. Cover with foil, place in oven and roast for 25 minutes or until internal temperature reaches 155 to 160 degrees F on an instant-read thermometer.
8. In a small bowl combine the sour cream, mayonnaise, chipotle sauce, 1 tsp. cumin, 1 tsp. chili powder, lime zest and lime juice. Mix well until blended.
9. In a large bowl add the cabbage and pour the sour cream mayonnaise mixture over top and toss well to coat. 
10. Cover and refrigerate for at least 1 hour or up to overnight.
11. Place tortillas on a microwave-safe plate, cover with moist paper towel and heat in microwave on HIGH for 45 seconds.
12. Slice pork and divide between heated tortillas, top with some of the sauce from the baking dish, the spicy slaw and garnish with lime wedge.