Grill: Teriyaki Pork Tacos with Winter Kale–Cabbage Slaw & Pomegranate Crunch
Fast, high-flavor tacos built for rainy-season cravings: smoky grilled pork with a bright kale-cabbage slaw and a pop of sweet-tart pomegranate. Great texture, great leftovers, and it keeps winter produce front and center.
Back to full listIngredients
- Kroger® Teriyaki Seasoned Pork Filet 12–14 oz (save the rest for another meal) $6.00 sale (1.7 lb)
- Organic Purple Kale 3 packed cups, thinly sliced $2.79 (1 ct)
- Red Cabbage 2 cups, thinly sliced $1.29 (1 lb)
- POM Wonderful Pomegranate Arils (4 oz) 1/2 cup $2.50 sale
- Organic Green Onions 2, thinly sliced $1.99 (1 bunch)
- Fresh Organic Lemon (or Meyer lemon) 1, juiced $1.29 each (or Meyer $3.99)
- Olive oil 1 tbsp
- Mayonnaise or Greek yogurt 2 tbsp
- Cumin 1/2 tsp
- Chili powder or smoked paprika 1/2 tsp
- Kosher salt & black pepper to taste
- Corn or flour tortillas 6 small
Instructions
- Prep: Heat a grill (or grill pan on the stove) to medium-high. Let 12–14 oz teriyaki pork filet sit at room temp 10 minutes while you make the slaw.
- Make slaw base: In a bowl, combine 3 packed cups thinly sliced purple kale, 2 cups thinly sliced red cabbage, and 2 sliced green onions.
- Dress slaw: Add 2 tbsp mayonnaise (or Greek yogurt), 1 tbsp olive oil, juice of 1 lemon (about 2 tbsp), 1/2 tsp cumin, 1/2 tsp chili powder (or smoked paprika), 1/2 tsp kosher salt, and black pepper. Toss well and set aside 10 minutes to soften.
- Grill pork: Grill the 12–14 oz pork filet 4–6 minutes per side (time depends on thickness) until it reaches 145°F. Rest 5 minutes, then slice thinly against the grain.
- Warm tortillas: Warm 6 small tortillas on the grill or in a dry skillet 20–30 seconds per side.
- Assemble: Fill tortillas with sliced pork, a big pinch of kale-cabbage slaw, and sprinkle 1/2 cup pomegranate arils over the top.
Health notes: ~650–850 kcal per serving depending on tortillas and mayo use. Solid protein; lots of fiber/micronutrients from kale and cabbage. Make it lighter by using Greek yogurt instead of mayo and going easy on tortillas.
Drink pairing: Smoky-sweet grilled pork loves something with fruit and lift. Try a Washington Grenache rosé (dry) or a WA Riesling (off-dry) to handle spice. A juicy, low-tannin red like Gamay is also excellent.