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Sunday, May 22, 2011

Grilled Port Tacos with Summer corn and Nectarine Salsa

By. Cooking Light 
2 Tblsp. fresh lime juice, divided
1 1/2 tblsp extra virgin olive oil, divided
4 (4 oz) boneless center-cut loin pork chops
3/4 salt, divided
1/2 teasp ground cumin
1/4 teasp freshly ground black pepper
1 garlic clove, minced
Cooking Spray
1 ear shucked corn
1/4 C diced red bell pepper
1/2 C diced ripe nectarine
1/2 tsp grated lime rind
1 minced seeded jalapeno pepper
8 (6-inch) corn tortillas
1 C. Shredded Cabbage
  1. Preheat grill to medium high heat
  2. Combine 2 teasp lime juice, 1 tblsp oil, and pork in a zip-top plastic bag.  Marinate 10 minutes at room temp.  Remove pork from bag; discard marinade.  Sprinkle both sides of pork with 1/2 teasp 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 donenesss.  Let stand 5 minutes.  Slice pork into thing strips.  
  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 teasp juice remaining 1 1/2 teasp oil remaining 1/4 tsp salt, bell pepper and next three ingredients (through jalapeno) in a bowl; toss.
  4. Place tortillas on a grill rack coated with cooking spray, and grill for 1 minutes on each side or until lightly browned.  Toss cabbage with remaining 2 teasp of lime juice.  Place 2 tortillas on each of 4 plates and divide pork evenly among tortillas.  Top each taco with about 1 tblsp cabbage mixture and 2 tblsp salsa.  
Yield:  4 servings (2 tacos)

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