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Kale-Lime Tacos with Honeyed Grapefruit

posted Dec 11, 2011, 9:32 PM by Kim Janik
These tiny tacos were inspired by some I had a few months ago at a local taco truck.  They were so simple - pork, lettuce and cheese - that I had to make something as simple and yet tasty as well.  With the cold weather we've been having lately, I used warm kale in place of cold lettuce and added a blast of lime.  If you love lime then you should like these tacos.
lime-kale pork tacos with cotija and honeyed grapefruit.  This is the Christmas version of the picture.
  • 1 lb. fresh kale
  • 4 grapefruits
  • 4 T. honey
  • 1 T. cinnamon
  • 2 small limes
  • 1 lb. lean, boneless pork loin chops
  • 1 T. olive oil
  • 1 tsp. salt, or to taste
  • 1 tsp. red chili flakes, or to taste
  • 24 corn tortillas (tiny, 4" ones)
  • 4 oz. grated cotija
 MinutesDirections
 0-5Rinse kale exceedingly well.  Dirt and grit likes to hide in all those delightful curvy crevices.  Remove the tough stems and cut leaves into thin strips and set aside.
6-12
Remove the peel from the grapefruit and cut the flesh into bite-sized chunks.  Place the grapefruit into a large bowl and mix in the honey and cinnamon.
 13-15Remove the peel from the limes and cut the flesh into small, rough pieces.  Set aside.
16-19
Trim the pork chops and cut into thin strips.
20
In a large stir-fry pan, heat the olive oil over high heat.  In a small bowl, mix together the salt and red chili flakes.  Start a large griddle heating over medium heat.
21-25
Cook the pork strips in the oil, stirring often.  Meanwhile, start the tortillas warming on the griddle, working in batches, if necessary.
 26Add the lime, salt and red pepper to the pork and stir-fry.
 27-30Remove the pork using a slotted spoon.  In the same pan, stir-fry the kale until the leaves wilt but the color remains bright green.  Continue warming the tortillas as needed.

To serve, layer the pork, kale and cheese into the warmed tortillas.  Serve the honeyed grapefruit as a side.

Serves 4.  589 calories per serving.
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