Grilled Pork Tacos With Summer Corn And Nectarine Salsa Recipe

Name: Grilled Pork Tacos With Summer Corn And Nectarine Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh lime juice, divided; 1 1/2 tablespoons extra-virgin olive oil, divided; 4 (4-ounce) boneless center-cut loin pork chops; 3/4 teaspoon salt, divided; 1/2 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper; 1 garlic clove, minced; Cooking spray; 1 ear shucked corn; 1/4 cup diced red bell pepper; 1/2 cup diced ripe nectarine; 1/2 teaspoon grated lime rind; 1 minced seeded jalapeno pepper; 8 (6-inch) corn tortillas; 1 cup shredded cabbage

Servings: persons

2 tablespoons fresh lime juice, divided
1 1/2 tablespoons extra-virgin olive oil, divided
4 (4-ounce) boneless center-cut loin pork chops
3/4 teaspoon salt, divided
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
Cooking spray
1 ear shucked corn
1/4 cup diced red bell pepper
1/2 cup diced ripe nectarine
1/2 teaspoon grated lime rind
1 minced seeded jalapeno pepper
8 (6-inch) corn tortillas
1 cup shredded cabbage

1
Preheat grill to medium-high heat.
2
Combine 2 teaspoons lime juice, 1 tablespoon oil, and pork in a zip-top plastic bag; seal. Marinate 10 minutes at room temperature. Remove pork from bag; discard marinade. Sprinkle both sides of pork with 1/2 teaspoon salt, cumin, pepper, and garlic. Place pork on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Slice pork into thin strips.
3
Lightly coat corn with cooking spray. Place corn on a grill rack coated with cooking spray; grill 6 minutes or until lightly charred, turning occasionally. Let corn stand 5 minutes; cut kernels from cob. Combine kernels, 2 teaspoons juice, remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, bell pepper, and next 3 ingredients (through jalapeno) in a bowl; toss.
4
Place tortillas on a grill rack coated with cooking spray, and grill for 1 minute on each side or until lightly browned. Toss cabbage with remaining 2 teaspoons lime juice. Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas. Top each taco with about 1 tablespoon cabbage mixture and about 2 tablespoons salsa.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons fresh lime juice, divided, 1 1/2 tablespoons extra-virgin olive oil, divided, 4 (4-ounce) boneless center-cut loin pork chops, 3/4 teaspoon salt, divided, and more.

Yes, Grilled Pork Tacos With Summer Corn And Nectarine Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Pork Tacos With Summer Corn And Nectarine Salsa

How did you like this recipe?

Frequently Asked Questions