Watermelon Pork Tacos

Pork

1 pork tenderloin, silverskin removed, cut into 1- inch- thick slices

1 tablespoon onion powder

1 teaspoon red chili flakes

1 teaspoon freshly ground black pepper

2 tablespoons chopped ginger

1 tablespoon seeded, minced serrano chile

2 tablespoons minced garlic

3 tablespoons soy sauce

2 tablespoons oyster sauce

½ teaspoon sesame oil

Vinaigrette

2 tablespoons rice vinegar

¼ cup olive oil

1½ tablespoons soy sauce

¼ teaspoon sesame oil

Salsa

1 cup watermelon cut into ¼-inch cubes

1 cup seeded English cucumber cut into ¼-inch cubes

1 Hass avocado, pitted, peeled, and cut into ¼-inch cubes

Lettuce shells

1 romaine lettuce head

For the pork, combine all the ingredients in a resealable 1- gallon plastic bag and marinate for 30 minutes.

While the pork is marinating, whisk together all the ingredients for the vinaigrette.

In a medium bowl, combine all the ingredients for the salsa. Very gently fold in the vinaigrette. Chill.

Trim off the soft dark green end of the romaine. Cut off the root end and separate the leaves to create several 4-inch-long lettuce “shells.” Rinse, dry, and chill the leaves.

Preheat a grill to medium. Discard the marinade. Grill the pork for 3 minutes on each side. Remove from the heat, let rest 3 minutes, and roughly chop into ½- inch pieces.

Fill the lettuce shells with the pork, top with the salsa, and devour!

Serves six as a main course; 12 as an appetizer.

“Guy Fieri Food” by Guy Fieri (2011 HarperCollins)