Serves 4

For Chipotle Crema:

• 2 chilies in adobo sauce

• 1 cup low-fat Greek yogurt

• ⅔ cup mayo

• 1 tablespoon water

• 2 teaspoons fresh lime juice

• ¼ teaspoon cayenne

• ½ teaspoon salt

• ½ teaspoon cumin

For Pickled Red Onions:

• ½ cup white vinegar

• 2 tablespoon apple cider vinegar

• 1 teaspoon salt

• 1 teaspoon sugar

• ½ red onion, thinly sliced, lengthwise

For Pickled Jalapenos:

• 1 clove garlic, peeled and smashed

• ¼ cup distilled white vinegar

• ¼ cup water

• ½ tablespoon salt

• 1 tablespoons sugar

• 2-3 large jalapenos, sliced and stems discarded

For Sautéed Peppers and Onions:

• 2 tablespoon olive oil

• 1 bell pepper, stem and seeds removed, diced

• 1 medium white onion, diced

• 1 medium red onion, diced

For Steak:

• 1½ - 1⅔ pounds boneless pork chops

• 1 tablespoon chili powder

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon red pepper flakes

• ¼ teaspoon dried oregano

• ½ teaspoon paprika

• 1½ teaspoon ground cumin

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 tablespoon vegetable oil

For Tacos:

• 15-20 corn or flour tortillas, warmed before eating

• Corn (either fresh or from a can)

• 1-2 cups red cabbage, shredded

• Cilantro, coarsely chopped

• Green onions, thinly sliced

• Lime wedges

For Chipotle Crema:

You can make these ahead of time

1. Combine all of the ingredients for the crema in a food processor. Blend everything for about a minute until creamy. If any white spots are still visible, from the yogurt or mayo, use a spoon or spatula to blend that in with the rest of the crema.

2. Refrigerate and set aside.

For Pickled Red Onions:

You can make these ahead of time

1. In a medium saucepan, add the white vinegar, apple cider vinegar, salt, and sugar. Heat the pan over medium heat and stir occasionally to help dissolve the salt and sugar.

2. Bring the liquid to slow simmer (not a boil). Add the red onions and cook for 5 minutes.

3. Remove the saucepan from the heat and let it cool down a bit.

4. Once cool enough, transfer the pickled red onions and some of the pickling liquid to a serving jar or bowl. Refrigerate until ready to use.

For Pickled Jalapenos:

You can make these ahead of time

1. Set a medium saucepan over medium heat and add the garlic, white vinegar, water, sugar, and salt. Bring to a simmer, while stirring to dissolve the sugar and salt.

2. Once the mixture is simmering, add the jalapenos. Make sure they are submerged in the pickling liquid. Remove the pot from the heat and let it cool for 10-15 minutes.

   • This means the jalapenos will only momentarily be in the pan while it’s on the stove. If you let them cook on the stove for longer, they will soften and loose their characteristic crunch.

3. Transfer only the jalapenos to a clean jar. Once all of the jalapenos have been added, spoon in the pickling liquid so all of the jalapenos are submerged in the jar.

4. Refrigerate and set aside until ready to eat.

For Sautéed Peppers and Onions:

1. Heat a medium pan over medium heat. As the pan is getting hot, add the olive oil. Once the oil is hot, add the bell peppers and the onions. Stir everything together, making sure all the veggies are coated in oil.

2. Sauté the peppers and onions until the onions have turned a darker caramelized brown, about 10-15 minutes. Stir occasionally, making sure nothing sticks to the bottom of the pan.

For Steak:

1. In a small bowl, combine the chili powder, garlic powder, onion powder, red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper. Mix everything together well.

2. Pat dry the pork chops and rub the spice blend all over the pork chops.

3. Heat a large pan or skillet over medium-high heat. As the pan is getting hot, add the vegetable oil. Once hot, add the pork chops. Cook each side for about 5-7 minutes, or until the internal temperature reaches 145 - 160 °F.

4. When done, put the pork chops on a plate and cover loosely with aluminum foil. Let rest for 10-15 minutes.

5. Cut into bite-sized pieces when done.

For Taco Assembly:

1. To assemble the tacos, add a layer of chipotle crema on the bottom of a warmed tortilla.

2. Top with a layer of sautéed peppers and onions and add chicken on top of those.

3. Liberally sprinkle corn, red cabbage, pickled jalapenos, and pickled red onions on top.

4. Garnish with cilantro, green onions, and lime wedges.

5. Enjoy!