Korean Baja Tacos

Ingredients

• 1 Swift Hickory Grill Seasoned Pork Chop
• 3 street taco-size flour tortillas
• 2 oz. shredded cabbage mix
• 1 oz. kimchi, chopped
• Juice of ¼ lemon
• ¼ tsp. salt
• 1½ oz. Korean BBQ sauce, such as Bibigo
• ½ avocado, thinly sliced
• 3 pinches sesame seeds
• 3 lime wedges, for serving

Instructions

1. Prepare the slaw. Combine the cabbage, kimchi, lemon juice, and salt in a bowl. Toss to coat and set aside.
2. Grill the pork. Preheat the grill to medium-high heat. Grill the pork chop, turning halfway through, until the internal temperature reaches 145°F. Timing will vary depending on thickness.
3. Rest and slice. Transfer the pork to a clean cutting board and let rest for at least 3 minutes. Thinly slice into at least 9 pieces.
4. Warm the tortillas. Briefly toast the tortillas on the grill, turning once, until warm and lightly charred.
5. Assemble the tacos. Divide the slaw among the tortillas. Top with sliced pork, Korean BBQ sauce, and avocado.
6. Finish and serve. Sprinkle with sesame seeds and serve with lime wedges.