Pork Tacos with Peach Salsa

By laura richards
July 25, 2016
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Author Notes: Inspired by an Izy Hossack recipe, these tacos embody Summer - sweet, salty, eaten with hands only. Double or triple the recipe and you've got a crowd pleaser. laura richards

Serves: 2

For the pork:

  • 2 pork loin steaks
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon chilli powder
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon kosher salt
  • 1 tablespoon oil
  • 2 tablespoons cider vinegar
  • 1/4 red onion, minced
  • cooking spray
  1. Combine everything except the pork in a medium bowl and mix until it is a smooth paste. Add the pork to the bowl and cover the steaks with the paste. Leave to marinate for 10 minutes.
  2. Heat a skillet over medium heat. Lightly spray each of the pork steaks and add to the pan rather than the pan to avoid smoking out your kitchen. Cook for 3-5 minutes per side, adding the onion and remaining marinade halfway through (i.e. when you flip them).
  3. Once cooked through, remove the pork steaks from the pan and chop into 1/4 inch cubes. Return the meat to the pan and stir until the onions are evenly dispersed.

For the salsa and assembly:

  • 1 small avocado, diced
  • 1/4 red onion, finely minced
  • 1 lime
  • 1 ripe peach, chopped
  • 1/4 teaspoon kosher salt
  1. Place the avocado, peach, salt and onion in a small bowl, then juice the lime over the top. Stir gently to mix.
  2. Heat a large pan over medium heat. Lightly warm the tortillas by placing them in the pan for 15 seconds per side.
  3. To serve: spoon a little of the pork onto each tortilla, and top with peach salsa.

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Fruit|Pork|Entree|Serves a Crowd|Summer