Michelle Lara is the newest contributor to GrillGrrrl.com. She’s a curious-about-food-writer and has created the “GrillGrrrl Take Two” Series where she takes an original GrillGrrrl recipe and puts a new spin on it by turning it into something completely different. This is a great way to take a familiar recipe and use the leftovers in creative and innovative ways or even pair it with different items to create a new and different experience! Read Michelle’s full bio on the contributor’s page.

Cinco de Mayo is closely upon us. Let’s not let this holiday pass us with memories of mediocre guacamole and cheap tequila shots.

Instead, try your hand at a tried and true Grilled Island Pork Tenderloin recipe and kick it up a notch for this festive holiday.

I got the inspiration for this taco recipe from food52.com and slightly modified it. These tacos are sure to please when paired with the Chipotle Cilantro Coleslaw and a Smokey Margarita.

Follow instructions for Grilled Island Pork Tenderloin, once this is cooked and your meat has fully rested cut it into strips and set aside.


Grill Grrrl “Take Two” Recipes: Slow Cooked Cinco de Mayo Tacos and a Smoky (Grilled) Margarita

  • Author: Robyn


  • 1 medium yellow onion, finely chopped
  • 1 poblano pepper, finely chopped
  • 2 garlic cloves, minced
  • 1 cup canned diced tomatoes, with their juices
  • 1 1/2 cup chicken stock (homemade or low sodium)
  • 2 large limes
  • Corn tortillas
  • Cooked red onions (recipe below)
  • A handful of Cilantro, washed and dried

Red Onions:

  • 1 medium red onion
  • Salt and pepper to taste
  • 1 teaspoon of apple cider vinegar
  • A handful of chopped cilantro


Heat a tablespoon of oil in a large pot over medium-high heat. Add the onion and poblano peppers to the pot with a generous pinch of salt. Cook until the onions are softened and become beautifully translucent (about 5 minutes). Add the garlic and cook for a minute.

Now add your cooked pork tenderloin strips to the pot, with any juices that have accumulated, and add the tomatoes and chicken stock. (The meat should be covered in liquid – if it’s not, add a little water.) Squeeze in the juice of half a lime and add 2 teaspoons of salt. Turn the heat up to high and bring the liquid to a boil. Turn down the heat, cover the pot and simmer gently for about 20 minutes. What we are looking for is a sauce that is reduced and thick the consistency of BBQ sauce. Taste for seasoning, adding salt if needed, and squeeze in the juice of another half a lime.

While your sauce is thickening prepare the red onions.  See ingredients above.

Heat a tablespoon of oil in a saute or frying pan and fully cook the onions in the vinegar and salt and pepper adding your cilantro in only when the onions are fully caramelized. You want the cilantro to maintain its vibrant green and not look wilted.

To serve heat the tortillas on the grill or on a dry pan.

Fill each taco with a few pork strips, cooked red onions and lime wedges for squeezing along with a heaping side of the Chipotle Cilantro Coleslaw and a tall glass of the Smoky Margarita.

After a meal like this you’ll be ready to sway your hips and dance the night away!

There is something strangely fun and addictive about adding nice char marks to citrus!

There is something strangely fun and addictive about adding nice char marks to citrus! This is the citrus used to make the smoky margaritas


In the “Grill Grrrl Take Two” recipe serices, Michelle Lara, newest contributor to the blog, takes classic GrillGrrrl recipes and gives them a new spin and turns them into a new recipe. This is also know as creative use of leftovers!