Spicy Pork Tacos with Peach and Corn Salsa
These tacos have a bit of heat to them, so they’re nice with a cool peach salsa and a spoonful of sour cream, or plain Greek yogurt on top. Serve with a side of refreshing sliced avocado, tomatoes and cucumber.
Servings Prep Time
6servings (max 8) 20minutes, plus marinating time
Cook Time
Servings Prep Time
6servings (max 8) 20minutes, plus marinating time
Cook Time
  • 4 bonelessbutterflied pork chops
  • 1/2cup low fat plain yogurt
  • 1 1/2 limesjuiced
  • 1clove garlicminced
  • 1teaspoon dried chipotle pepper powder
  • 1teaspoon ground cumin
  • 1/2teaspoon dried oregano
  • 1/4teaspoon ground coriander
  • 1/4teaspoon allspice
  • 1/4teaspoon sea salt
  • 1/2teaspoon Freshly ground black pepper
Peach & Corn Salsa:
  • 1 cup cooked corn, kernels removed from the cob(can substitute canned or frozen)
  • 2tablespoons diced green onion,white part and 1/3 of greens only
  • 1tablespoon minced fresh parsley
  • 1tablespoon minced fresh mint
  • 1teaspoon honey or brown sugar
  • 2 tablespoons olive oil
  • 2cups peeled and diced peaches(or unpeeled nectarines)
Taco Assembly:
  • 8 medium corn or flour tortillas
  • Shredded lettuce
  • diced tomatoes
  • Chopped onions
  • Cotija cheese or shredded Monterey Jack cheese(optional)
  • Sour cream or Greek yogurt(optional)
  1. Cut the pork chops into quarters, and pound between two sheets of waxed paper until about 1/2-inch thick.
  2. In a small mixing bowl, combine the yogurt, lime juice, garlic, and seasonings, and whisk together well.
  3. Place the chops in a shallow dish and cover with the marinade. Refrigerate for at least 30 minutes, preferably 2-4 hours.
  4. While the chops marinate, mix the corn, green onions, parsley, mint, honey, and olive oil together in a medium bowl. Fold in the diced peaches, covering all of the pieces well with the herb mixture. Chill in the fridge until ready to serve.
  5. Heat the grill to medium (325-350°F) and grill the chops for 3-4 minutes. Turn and grill for another 3 minutes on the other side.
  6. Remove from heat and let the chops rest for a few minutes before slicing thinly across the grain.
  7. Heat eight tortillas on the grill just until blistered. Fill with sliced pork, peach salsa, shredded lettuce, diced tomatoes, and chopped onions. Top with crumbled Cotija cheese or a dollop of sour cream.