Use corn tortillas for their toasty flavor and hearty texture, which stands up perfectly to the grill.
Plus, they generally have negligible amounts of sodium.
Brush peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon salt.
Photo: Jacob Fox
Brush pork tenderloin with 1 tablespoon oil and season with 1/4 teaspoon salt.
Grill the vegetables until tender and lightly charred, about 4 minutes per side.
Let the pork rest for 5 to 6 minutes.
Pulse until slightly chunky, 10 to 15 times.
Grill tortillas until lightly charred, about 1 minute per side.
Thinly slice the pork and vegetables.
Transfer to a medium bowl, add the cilantro mixture and toss to coat.
Serve the pork and vegetables in the tortillas, topped with radish slices and queso fresco.
Serve with lime wedges, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
