Grilled Pork Tacos
Grilled Pork Tacos might be just the Mexican recipe you are searching for. This dairy free recipe serves 6. One portion of this dish contains about 34g of protein, 18g of fat, and a total of 432 calories. It will be a hit at your The Fourth Of July event. If you have lime wedges, fajita-size flour tortillas, kosher salt, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.
Let pork stand at room temperature 30 to 40 minutes. Meanwhile, prepare Cilantro Slaw. Light 1 side of grill, heating to 350 to 400 (medium-high) heat; leave other side unlit.
Brush pork with olive oil, and sprinkle with salt and pepper.
Grill pork over lit side of grill, covered with grill lid, 4 minutes on each side; transfer pork to unlit side, and grill, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 14
Let stand 5 minutes. Thinly slice pork.
Place pork in warm tortillas; top with Cilantro Slaw.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.
Willamette Valley Vineyards Whole Cluster Rose of Pinot NoirBright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.