Peachy pork tacos
I found gorgeous peaches at the market today, which I thought would pair perfectly with pork in traditional Mexican tacos. With authentic tacos, it’s all about the fresh fillings. Seriously, no cheese, no unidentifiable gritty ground meat.
For an easy, tasty summertime meal I chopped up pork cutlets into bit-sized pieces sauteed them with a few spices and lime before adding thin-sliced peaches, cilantro, and homemade salsa.
Picky eater trick: For my kids, I put all the ingredients on their plates and then let them construct their tacos on their own. My youngest later dipped the extra peaches right into the salsa. I surprisingly tasty combo!
Prep time: 30 minutes
2 lbs. pork
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
- Cut the pork into bite-sized pieces.
- Bring 1 tablespoon grape seed (or canola oil) to medium-high heat in a heavy-bottomed skillet.
- Saute the pork until heated through and crisped, adding garlic and cayenne powders and ground cumin half way through cooking.
- Squeeze half of a lime over the meat before removing it from the pan.
- Cut the peach into thin slices (I didn’t bother removing the skin since the slices were so slim).
- Serve the pork with fresh peach slices, cilantro, and salsa on toasted corn tortillas.