Ingredients with Measurements:
- 1 lb. pork tenderloin, sliced into thin strips
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 2 tbsp. honey
- 2 garlic cloves, minced
- 1 tsp. red pepper flakes
- 1/4 cup chopped fresh cilantro
- 8 small flour tortillas
- 1 cup shredded red cabbage
- 1/2 cup sliced radishes
- 1/4 cup chopped fresh mint
- 1/4 cup chopped peanuts
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together lime juice, fish sauce, honey, garlic, red pepper flakes, and cilantro.
2. Add pork strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
3. Preheat grill or grill pan to medium-high heat.
4. Remove pork from marinade and discard excess marinade.
5. Grill pork strips for 2-3 minutes per side, or until cooked through.
6. Warm tortillas on the grill for 30 seconds per side.
7. To assemble tacos, place a few strips of pork on each tortilla. Top with shredded cabbage, sliced radishes, fresh mint, and chopped peanuts.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes 8 small tacos, serving 2-4 people.
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 26g
Protein: 19g
Sodium: 860mg
Sugar: 8g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Fish sauce can be substituted with soy sauce.
- Red cabbage can be substituted with green cabbage or lettuce.
- Radishes can be substituted with sliced jalapenos.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Top with a dollop of sour cream or Greek yogurt.
- Use corn tortillas instead of flour tortillas.
- Add a squeeze of fresh lime juice to the finished tacos.
Tips and tricks:
- Make sure to slice the pork into thin strips for even cooking.
- Don't over-marinate the pork, as the acid in the lime juice can start to break down the meat.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- Toast the tortillas on the grill for added flavor and texture.
Storage instructions:
Leftover pork and toppings can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pork strips in a skillet over medium heat until warmed through. Warm tortillas in the microwave for 10-15 seconds or on the grill for 30 seconds per side.
Presentation ideas:
Arrange the tacos on a platter and garnish with additional cilantro and lime wedges.
Garnishes:
Chopped cilantro, sliced jalapenos, lime wedges
Pairings:
Serve with a side of black beans and rice or a fresh fruit salad.
Suggested side dishes:
Black beans and rice, fruit salad
Troubleshooting advice:
- If the pork is sticking to the grill, make sure it's well-oiled before adding the meat.
- If the pork is tough, it may have been overcooked. Make sure to cook it to an internal temperature of 145°F.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the pork is cooked to a safe internal temperature of 145°F.
- Discard any leftover marinade that has come into contact with raw meat.
Food history:
Moo Manao is a Thai dish that translates to "pork with lime." It's typically made with pork shoulder or pork belly and is marinated in a mixture of lime juice, fish sauce, and garlic.
Flavor profiles:
Savory, tangy, slightly sweet, with a hint of spice.
Serving suggestions:
Serve these tacos as a main course for a casual dinner or as a fun appetizer for a party.
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