Gluten Free-zer Friday - Broiled Pork or Chicken Tacos
You can grill this dish also over medium-high heat on your grill until cooked through if you have warm weather in your area.
Recipe type: gluten free, dairy free, gfcf, pork, chicken & turkey, oamc
Serves: 8
  • 2 pounds trimmed pork tenderloin or boneless skinless chicken breasts or thighs
  • 2 teaspoons dried cilantro
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon gluten free chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon dried oregano
  1. Mix the spices and sugar together, blending well. Rub the spice mixture into the pork tenderloin or chicken until completely coated. Place meat into a gallon sized freezer bag, removing as much air as you can, seal, label and freeze. (To serve right away, allow meat to marinate in the refrigerator or at least 2 hours and up to overnight before cooking.)
  2. When you are ready to serve your tacos: Thaw. Broil meat until cooked through, flipping meat partway through cooking. It should be browned and have an internal temp of 145 degrees F for pork and 165 degrees F for chicken. Remove from oven and tent with foil, allowing the meat to rest for 10 minutes before slicing. Serve in heated gluten free tortillas with you favorite taco toppings. We like guacamole, mixed greens and roasted corn salsa.
Recipe by Angela's Kitchen at