Sunday, May 5, 2013

Paleo Watermelon Pork Tacos

I'm such a hypocrite. I pretty much blank St. Patrick's Day-themed food, as I'm not Irish. When it comes to Cinco de Mayo, however, I feel compelled to cook for the day. And if possible I'm *less* Mexican than Irish... I think, perhaps, I just prefer their cuisine ;)

I have a lot of pretty tasty and traditional taco meat recipes, and I also debated whipping up nom nom paleo's scrumptious Mexican Oven-Braised Beef, but I decided to really jazz things up. Guy Fieri's Watermelon Pork Tacos not only combine unexpected but amazing flavors, but they're almost 100$ paleo-compliant as written.

Last year I posted my take on the dish, sharing how the only tweaks I made were to use coconut aminos in lieu of soy, and jalapeno rather than serrano. I made the same swaps this time, but decided to take the time to write out the recipe. Aren't I considerate?

Honestly, this is an amazing summer dish and the perfect way to cap off a warm weekend! If you don't like spice, simply omit or reduce the hot pepper.
Paleo Watermelon Pork Tacos
adapted from Guy Fieri

2 pork tenderloins (about 2 lbs.), silver skin trimmed, cut into 1-inch-thick slices
1 tbs. onion powder
1 tsp. red pepper flakes
1 tbs. freshly ground pepper
2 tbs. chopped fresh ginger
1 tbs.seeded and minced jalapeno pepper
2 tbs. minced fresh garlic
3 tbs. coconut aminos
2 tbs. oyster sauce
1/2 tsp. toasted sesame oil

2 tbs. rice vinegar
1/4 cup olive oil
1 tbs. coconut aminos
1/4 tsp. toasted sesame oil
1 cup small (about 1/4 inch) watermelon cubes
1/4 English cucumber, seeded and cut into 1/4-inch cubes
1 Hass avocado, pitted, peeled and cut into 1/4-inch cubes
4 large, sturdy romaine, iceberg or butter lettuce leaves

Combine all the pork ingredients in a resealable plastic bag and marinate for 30 minutes. Meanwhile, for the salsa, whisk together the rice vinegar, olive oil, coconut aminos and sesame oil in a medium bowl. Gently fold in the watermelon, cucumber and avocado. Refrigerate until chilled.

Preheat a grill to medium heat. Remove the pork from the marinade, pat dry and grill for 2 minutes on one side. Turn and grill 1 more minute; remove from the heat and let rest 3 minutes before cutting into 1/2-inch pieces.

Fill lettuce leaves with pork then top with salsa.

1 comment:

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