Author Angela Litzinger at test.angelaskitchen.com
Ingredients
2poundstrimmed pork tenderloin or boneless skinless chicken breasts or thighs
2teaspoonsdried cilantro
1tablespoonmaple syrup or honey
1teaspoonsalt
½teaspoononion powder
½teaspoongarlic powder
½teaspoongluten free chili powder
½teaspoonground cumin
½teaspoonfresh ground black pepper
½teaspoondried oregano
Instructions
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.)
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.