Pork Tacos with Avocado Corn Salsa
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!
Servings: 4 -6 tacos
Ingredients
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
- ¼ cup cilantro leaves chopped
- ½ teaspoon hot sauce optional
- ½ teaspoon sugar
- 1 avocado diced
- salt and pepper to taste
For the cilantro lime sauce:
- ⅓ cup plain greek yogurt
- pinch of sea salt
- ¼ teaspoon sugar
- ½ teaspoon lime zest
- 1 tablespoon minced green onion
- ¼ cup cilantro leaves chopped
- ¼ 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
- ½ cup crumbled queso fresco
Instructions
- Grill the corn. 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.
- Make the salsa. 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.
- Assemble the tacos. 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.