Grilled Pork and Onion Tacos

By mahto

Ingredients

• Eight 1/4-inch-thick pork loin cutlets (about 2 pounds)
• 1 large sweet onion, such as Vidalia, cut crosswise into 1/2-inch-thick rounds
• 1 cup shredded sharp cheddar
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 teaspoons chile powder
• Eight 6-inch flour or corn tortillas, warmed
• 1 Hass avocado, halved and sliced lengthwise
• 1 cup kimchi, drained and patted dry
• 1/2 cup cilantro leaves
• Sour cream and lime wedges, for serving

Preparation

Step 1

Light a grill or preheat a grill pan. Arrange the cutlets and onion on a large baking sheet. Brush all over with the oil and season with salt and pepper. Season the cutlets with the chile powder.

Grill the onions over moderately high heat, turning once, until charred and tender, about 8 minutes. Transfer to a cutting board and cover with foil to keep warm. Grill the cutlets, turning once, until just cooked through, about 2 minutes.

Transfer the pork to the cutting board. Coarsely chop the onions and cut the pork into 1/2-inch strips; transfer to a platter. Serve with the tortillas with the kimchi and cheddar, avocado, cilantro, sour cream and lime wedges.

Sriracha, for drizzling