These tasty pork tacos start with an Apricot Glazed Grilled Pork tenderloin that gets thinly sliced then get topped with grilled corn salsa and cilantro lime sauce for a unique twist on your regular taco night!
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This recipe for pork tacos is one of my very early blog posts. The recipe itself is great, however the actual post and the photo – not so much! I’d share the old photo just for fun, but wow, it’s really terrible and embarrassing!! So while I was re-shooting the photos I decided to update the post a bit too!
This recipe was originally inspired by a recipe in the September 2004 issue of Cooking Light Magazine. I’ve always been a little bit obsessed with Cooking Light!! I have LOTS of old dog-eared issues piled up around my condo, along with a lot of torn out pages with recipes that sound tasty and I want to make one day. They have some great lighter recipes, many of which I still make and they also serve as great inspiration for creating new recipes.
I’m also a little bit obsessed with tacos right now. Not that I haven’t always loved them but it’s just so easy to throw some meat on the grill, add veggies and a few other toppings and in no time at all you have the perfect weeknight meal. A lot of the ingredients can be pre-prepped too, making it really easy to get dinner on the table in a snap.
For these tacos I used leftover apricot glazed pork from another one of my recipes to give them a unique flavor and also make them part of an easy “cook once, eat twice” strategy. I’m a big fan of recipes where you can cook once and eat two or even three times. Tacos are generally a great way to do that! The other taco ingredients in this recipe are also great with chicken and steak, so if you want an easy way to change up your regular Taco Tuesday make up some of the corn salsa and cilantro lime sauce and toss it on your favorite taco meat!!
notes from the kitchen
- If you don’t make the pork tenderloin ahead of time, you’ll need to add about 15 minutes to the total time needed to make this recipe. As long as your grill is large enough, you can grill the tenderloin and the corn at the same time.
- If you want to pre-prep this recipe on Sunday make the pork tenderloin, which is perfect for Sunday dinner and then save the rest for these tacos. You can also make the corn salsa at the beginning of the week. It’s good with tortilla chips as an afternoon snack if you want to make a little extra. The cilantro lime sauce can also be part of your pre-prep routine as it will keep for the entire week.
- I personally like to use white corn tortillas for tacos, however regular corn tortillas work too. Flour tortillas are also an option if you prefer them to corn but they won’t hold up quite as well to the heavy ingredients.
- I really love this corn salsa, actually I love pretty much any kind of salsa using corn, black beans or avocados, which are some of my favorite foods. To get the corn off the cob, you can use a sharp knife, stand the cob on its end and slice the kernels off into a bowl, or onto a plate. If you prefer you can buy a corn removal tool like the one I show below to make the process even easier.
things you may want for this recipe
Corn Removal Tool – If you are a fan of corn salsas and salads it’s worth investing $10 in this corn peeler, which makes quick and easy work of removing corn kernels from the cob.Print
These tasty pork tacos use Apricot Glazed Grilled Pork from one of my other recipes and are topped with grilled corn salsa for a unique twist on taco night!
For the corn salsa:
- 4 ears of corn, husks removed
- 1 tablespoon grapeseed oil
- 2 teaspoon extra virgin olive oil
- juice and zest from one lime
- 1/4 cup cilantro leaves, chopped
- 1/2 teaspoon hot sauce (optional)
- 1/2 teaspoon sugar
- 1 avocado, diced
- salt and pepper to taste
For the cilantro lime sauce:
- 1/3 cup plain greek yogurt
- pinch of sea salt
- 1/4 teaspoon sugar
- 1/2 teaspoon lime zest
- 1 tablespoon minced green onion
- 1/4 cup cilantro leaves, chopped
- 1/4 teaspoon finely minced jalapeño
For the tacos:
- 4–6 corn white or yellow corn tortillas
- 4–6 oz Apricot Glazed Pork Tenderloin, sliced into thin strips
- 1/2 cup crumbled queso fresco
- Preheat a grill, or grill pan, to medium-high heat. Brush the corn with grapeseed oil (you can substitute olive oil if you like). Place corn on the grill and cook for about 20 minutes, turning after 5 minutes or so on each side. You want the corn to be slightly charred. Remove from the grill and cool slightly.
- Using a sharp knife or corn removal tool, remove corn from the cobs and place in a medium mixing bowl. Add the oil, lime juice, zest, cilantro, hot sauce, sugar and avocado. Mix well.
- To assemble the tacos warm the tortillas either on the grill or in a skillet. Add the sliced pork and top with salsa, cilantro lime sauce and queso fresco. Garnish with extra cilantro if desired and serve immediately.
Keywords: taco night
Updated. Originally published December 2015.