Go Back
+ servings

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: taco night
Servings: 4 -6 tacos


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: 

  • 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: 


  • 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.