Grilled Pork Tacos with Summer Corn and Nectarine Salsa

Photo: Randy Mayor; Styling: Mindi Shapiro

These grilled pork tacos produce a contagious summer vibe when paired with corn and nectarine salsa.

Yield: 4 servings (serving size: 2 tacos)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 332
  • Fat: 16.4g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 8.1g
  • Polyunsaturated fat: 2g
  • Protein: 21.6g
  • Carbohydrate: 27.1g
  • Fiber: 4.1g
  • Cholesterol: 60mg
  • Iron: 1.3mg
  • Sodium: 519mg
  • Calcium: 57mg

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 jalapeño pepper
  • 8 (6-inch) corn tortillas
  • 1 cup shredded cabbage

Preparation

  1. 1. Preheat grill to medium-high heat.
  2. 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. 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 jalapeño) in a bowl; toss.
  4. 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.
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