Ingredients

• For the Pork
• 2 boneless pork chops (about ½ inch thick)
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp cumin
• Salt and pepper to taste
• Juice of ½ orange (about 2 tbsp)
• For the Slaw
• 2 cups shredded green or purple cabbage
• 2 tbsp orange juice (freshly squeezed)
• 1 tbsp lime juice
• 1 tbsp olive oil
• ½ tsp honey
• Pinch of salt
• ½ jalapeño, finely minced (optional for heat)
• 1 tbsp chopped cilantro
• For Assembly
• 6 small flour tortillas
• Optional toppings: diced onion, extra cilantro, lime wedges, crumbled queso fresco

Directions

• Pat pork chops dry and season with chili powder, paprika, cumin, salt, and pepper.
• Drizzle with olive oil and orange juice. Let marinate for 15–30 minutes.
• In a bowl, whisk orange juice, lime juice, olive oil, honey, and salt.
• Toss with shredded cabbage, jalapeño, and cilantro. Chill until ready to serve.
• Heat a skillet or grill pan over medium-high heat.
• Cook pork chops for 3–4 minutes per side until golden and cooked through (internal temp 145°F).
• Rest for 5 minutes, then slice thinly.
• Heat tortillas on a dry skillet or directly over a flame for a charred edge.
• Layer sliced pork on tortillas.
• Top with zesty orange slaw.
• Add optional toppings like onion, cilantro, and a squeeze of lime.

Notes

• Flavor Profile: Smoky, citrusy pork with a crisp, tangy slaw for that perfect street-style vibe.

Photos