Tacos are one of our family’s favorite meals. All sorts of tacos. If someone’s low-carbing, they can leave off the tortilla, if someone doesn’t like tomatoes, it’s not a big deal to leave them out, if someone only eats peanut butter sandwiches and Kraft Macaroni and Cheese, there are fewer tears involved than usual (I say that in jest…my Grandkids are getting better…usually. Two steps forward, one step back, right?)
In a medium-sized bowl, combine chili powders, paprika, white and black pepper and sugar. For a spicier dish, generously sprinkle meat with rub mixture. For a milder dish, sprinkle meat sparingly with the rub. Lightly pat rub into the meat. Cover with waxed paper or plastic wrap and let sit at room temperature for 10 minutes. Season with salt just before cooking.
Place meat on the preheated cooking grate and sear on both sides, 2 to 3 minutes per side. After searing, turn off one burner to set up grill for indirect cooking. Move the tenderloins to the indirect heat (side where burner is turned off). Cook for 15 to 20 more minutes or until an instant-read meat thermometer inserted into the middle of the pork registers 155 degrees F. Remove from grill.
Let meat rest for 5 to 10 minutes. Slice tenderloin into 1/2- inch-thick slices and serve with warm corn tortillas, cilantro, salsa and sliced avocados.