Ingredients

• 1/4 cup fresh cilantro leaves, finely chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon vegetable oil
• 1 teaspoon chipotle chile powder
• 2 cloves garlic, minced
• 1/4 small red onion, very thinly sliced
• One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices on an angle
• Kosher salt and freshly ground black pepper
• 2 cups shredded red cabbage
• 1/4 cup fresh cilantro leaves, finely chopped
• 1 tablespoon vegetable oil
• 1 tablespoon cider vinegar
• 1/4 teaspoon chipotle chile powder
• 1 small red bell pepper, very thinly sliced
• 1/4 small red onion, very thinly sliced
• Kosher salt and freshly ground black pepper
• 8 corn tortillas
• Lime wedges, for serving
• 2 cups pineapple chunks
• 1 cup reduced-fat sour cream
• 2 tablespoons light brown sugar
• 1/4 teaspoon ground cinnamon

Instructions

1. For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
2. For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
3. Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
4. Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer two tortillas per plate. Divide the pork and a little slaw among the tortillas. Serve with lime wedges.
5. Evenly divide the pineapple among four bowls, top each with 1/4 cup sour cream, 1/2 tablespoon sugar and a sprinkle of cinnamon. Serve with the pork tacos.