Pork Tenderloin Tacos with Tangy Slaw

I will be completely honest here, I cut the slaw recipe in half because I knew it would be rejected by C and Miss F. They had guacamole and shredded cheese on their tacos. C still questioned "why is the pork cubed?" but both he and Miss F gobbled it up. I had bought pre-shredded carrots and cabbage from the salad bar for the slaw, so C questioned "why did you buy prepared slaw?" If he isn't going to eat it anyhow, why does he care?  And it was just from the salad bar!Nonetheless, this recipe was a winner. I adjusted the seasonings to suit my tastes and it turned out amazingly well.  Thanks to For the Love of Cooking for the inspiration.

Pork Tenderloin Tacos with Tangy Slaw

2 teaspoons olive oil
½ sweet yellow onion, diced
1 pork tenderloin, silver skin removed, cubed
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon oregano
½ teaspoon salt
¼ to ½ teaspoon cayenne pepper
¼ teaspoon coriander
¼ teaspoon pepper
½ lime
6 flour tortillas

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring often, until tender. Add the pork, cumin, garlic powder, chili powder, oregano, salt, cayenne, coriander and pepper. Squeeze the lime over the pork. Stir until seasonings are coated evenly over the onions and pork. Cook the pork and onions for 5 to 6 minutes, stirring often, until pork is cooked through. Divide pork among warmed flour tortillas, top with slaw.

1 tablespoon rice wine vinegar
Juice from ½ a lime
2 teaspoons olive oil
Pinch of sugar
Dash of hot sauce
½ cup shredded cabbage
½ cup shredded purple cabbage
½ cup shredded carrots

Whisk together the vinegar, lime juice, olive oil, sugar and hot sauce. Toss together the cabbages and carrots. Pour the vinegar mixture over the cabbage and vegetables, salt and pepper to taste.

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