Grilled Pork Tacos with Summer Corn and Nectarine Salsa
Grilled Pork Tacos with Summer Corn and Nectarine Salsa might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 29g of protein, 15g of fat, and a total of 375 calories. This gluten free and dairy free recipe serves 4. The Fourth Of July will be even more special with this recipe. If you have olive oil, cabbage, salt, and a few other ingredients on hand, you can make it. To use up the cabbage you could follow this main course with the Cabbage That Tastes Like Dessert! as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.
Instructions
Preheat grill to medium-high heat.
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.
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 jalapeo) in a bowl; toss.
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.