I cannot for the life of me believe that it is now the middle of July! How did that happen? How can summer be halfway over?! And while we are complaining, why is it so dang hot?! Haha, I know, it is summer time, but I feel like its been 100 degrees or close to it for the majority of the summer so far. So hot in fact that we haven’t been spending too much time outdoors (unless water is involved). Even with water and copious amounts of sunscreen, its too hot and muggy to be out for much longer than an hour. Which means Ladybug feels totally cooped up and needs to vent some energy. It also means that I don’t really want to cook, or even eat much, especially hot and heavy foods. Pretty much I want watermelon and salads.
This is a fun and summery change-up to the old stand-by taco! The corn and nectarine salsa is a great addition, slightly tart and juicy. By using leftover shredded pork you can make this an almost no cook meal that is ready to eat in minutes. It still tasted great even with frozen corn! Light and summery, they are a great quick meal for the summer!
Pork Tacos with Summer Nectarine Salsa
Prep Time: 15 minutes
Cook Time: 15 minutes
- 1 lime, juice and zest, divided
- 1 1/2 TBSP olive oil, divided
- 4 boneless pork chops (or leftover shredded pork)
- 3/4 tsp salt, divided
- 1/2 tsp cumin
- 1/4 tsp pepper
- 1 garlic clove, minced
- cooking spray
- 1 ear shucked corn (or 1 cup of frozen or canned corn)
- 1/4 cup diced red bell pepper
- 1/2 cup diced nectarine
- 1 minced and seeded jalapeno
- 8 6″ corn tortillas
- 1 cup shredded cabbage
If you are grilling your pork, preheat the grill.
Combine 2 tsp lime juice, 1 TBSP oil, 1/2 tsp salt, cumin, pepper, garlic and pork in a ziplock bag.
Marinate for 10 minutes at room temperature. (If you are not grilling your pork and using leftovers, just sprinkle this over the pork as you reheat it (omitting oil).
Grill 3 minutes on each side, or until done. Let stand 5 minutes and then slice into strips.
Lightly coat the corn with cooking spray, and grill 6 minutes, or until lightly charred, turning occasionally.
Let corn stand 5 minutes and then cut the kernels off.
Combine the corn with 2 tsp lime juice, remaining 1 1/2 tsp olive oil, 1/4 tsp salt, bell pepper, nectarine, lime zest and jalapeno.
Toss and set aside.
In a small bowl, toss together the cabbage and remaining 2 tsp lime juice.
Top the tortillas with the pork, salsa, and cabbage.