Recipe Background
Peachy Pork Tacos are the summery flavor fiesta you must experience! Get your hands on these tortillas that are jam-packed with tender, marinated pork, the juiciest peach salsa, some crumbly queso fresco, and your favorite guacamole for an explosion of yum in every bite. In fact, there are no boring bites with these guys! Chowing down on Peachy Pork Tacos are what summer nights were made for!
Peachy Pork Tacos are the summery flavor fiesta you must experience! Get your hands on these tortillas that are jam-packed with tender, marinated pork, the juiciest peach salsa, some crumbly queso fresco, and your favorite guacamole for an explosion of yum in every bite. In fact, there are no boring bites with these guys! Chowing down on Peachy Pork Tacos are what summer nights were made for!
Ingredients
For the pork tacos:
- 1 (1 1/2-pound) Smithfield® Marinated Applewood Smoked Bacon Pork Loin Filet sliced into 1/4-inch-thick chops
- 3 ripe peaches sliced in half and pitted
- 20 small corn tortillas street-taco-size
- 1 large tomato seeded and diced
- 1 small shallot diced
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons lime juice
- salt to taste
- 1/2 cup guacamole store-bought or homemade
- 1/2 cup queso fresco crumbled
Optional, for serving:
- 2 tablespoons lime juice
- guacamole store-bought or homemade, to taste
- lime wedges to taste, for serving
Directions
- Preheat the grill to 475 degrees F, then adjust the heat as needed to keep a medium flame.
- Place the pork chops on the grill and cook until they reach an internal temperature of 160 degrees F, about 4-5 minutes per side.
- Transfer the cooked pork chops to a clean plate to rest, about 7-8 minutes.
- Place the peaches cut-side down on the grill and cook, flipping once, about 4-5 minutes per side. Transfer them to a clean plate.
- Place the tortillas on the grill and cook until they just become warm and are slightly charred, about 1-2 minutes per side.
- Transfer the tortillas to a basket lined with a cloth napkin or tea towel, then cover to keep warm.
- Peel away the peach skins, then use a sharp serrated knife to dice the peaches.
- In a large bowl, add the diced peaches, the tomatoes, the shallots, the cilantro, 2 tablespoons of the lime juice, and the salt and gently toss to combine.
- Use a clean, sharp knife to dice the pork chops into bite-sized pieces.
- Evenly spread 1/2 cup of the guacamole over each of the tortillas, then evenly sprinkle with the queso fresco.
- Evenly top each of the tacos with the pork pieces and the peach salsa.
- Evenly drizzle the remaining lime juice over the tacos and evenly top with the extra guacamole.
- Serve the pork tacos with the lime wedges.
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