Adapted from Cooking Light, October 2008.
1 teaspoon ground cumin
1 teaspoon chili powder
Pinch of kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ancho or chipotle chile pepper
1/2 teaspoon black pepper
1 lb. boneless center-cut loin pork chops (about 1/2-inch thick)
1/4 cup fresh lime juice, divided
1/2 cup sliced red bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon minced jalapeno pepper
1/2 (16-oz.) package coleslaw (about 3 cups)
12 (6-inch) white or yellow corn tortillas
6 tablespoons light sour cream
1. Combine first 6 ingredients in a small bowl. Lightly coat pork with cooking spray; rub spice mixture over both sides of pork. Cover and refrigerate 1 hour.
2. Preheat grill.
3. Place pork on a grill rack coated with cooking spray; grill 1 minute on each side or until done. Cut pork into 1/4-inch slices. Combine pork and 2 tablespoons lime juice in a medium bowl, tossing to coat.
4. Combine the remaining 2 tablespoons juice, bell pepper, onions, jalapeno and coleslaw in a large bowl, tossing well.
5. Heat a non-stick griddle over medium heat. Coat griddle with cooking spray. Arrange 6 tortillas in a single layer; cook 1 minute on each side or until lightly browned. Repeat procedure with cooking spray and remaining 6 tortillas. Divide pork mixture evenly among tortillas; top each tortilla with 2 tablespoons coleslaw mixture and 1 1/2 teaspoons sour cream, if desired. Makes 6 servings.