From the time the rhubarb starts rolling in until the season’s final peaches, I want to eat nothing but fruit. Stone fruits are my absolute favorite.
But in order to bring a bit more balance to my diet (because, apparently, man cannot live off peaches alone), I like to work these sweet fruits into savory applications.
These tacos come together so quickly, they are the perfect weeknight meal for when you’re short on time. Prep the marinade ahead of time, and when you’re ready to eat it’s as simple as grill, slice, and serve.
Fresh nectarines also work nicely in this salsa. As an added time-saver, you don’t even need to peel them if this is your stone fruit of choice.
Cooking by the Numbers…
Step One – Pound
Feel the need to release some tension? This first step will help!
Place the pork between two sheets of waxed paper and pound with a cleaver, rolling pin, or the back of a large spoon until it is about 1/2-inch thick.
Step Two – Mix
Mix together the yogurt, lime juice, garlic, and seasonings in a small bowl.
If you’re worried about the level of spiciness, feel free to hold back on the chipotle powder.
Step Three – Marinate
Place the chops in a shallow dish and cover well with the marinade. Don’t be shy – slather it on! This is what will give the meat most of its flavor.
Refrigerate for a minimum of 30 minutes, preferably 2-4 hours. The longer the meat marinates, the more tender and flavorful it will be.
Step Four – Prep the Salsa
While the meat marinates, mix up your peach salsa.
While you could use cooked corn from a can or the frozen variety, fresh is always best, especially in the summertime. We should know! Check out our round up of the 23 best summertime corn recipes!
For the most flavor, grill the corn on the cob, then slice off the kernels.
Alternatively, you can roast the corn in the oven, boil it on the stovetop, or even microwave it. To microwave, remove the corn from the husks and heat on high for 3-5 minutes, covered with damp paper towels.
Combine the corn with the green onions, parsley, mint, honey or brown sugar, and olive oil. Fold in the diced peaches or nectarines and stir together with a spatula until the peaches are glazed in the sweet her mixture.
Cover tightly and place in the fridge until you are ready to serve.
Step Five – Grill
When the pork is ready, heat your grill to medium, between 325 and 350°F.
Grill the chops for about 3 minutes on each side. You want to be sure that they cook all the way through, don’t leave any pink centers! Rare pork not only has a poor texture, it can be dangerous as well.
Once the chops are done, pull them off the grill and let them rest for 3-5 minutes before slicing across the grain into thin strips.
Step Six – Assemble
While the pork rests, toss the tortillas on the grill briefly until they begin to blister.
Fill your tacos with pork, salsa, lettuce, tomato, and onion. Top with a dollop of sour cream or Greek yogurt, or a touch of crumbled or shredded cheese – Cotija and Monterey Jack are my favorites for this dish.
An easy way to serve these tacos is to create a taco bar: Put each taco topping in its own bowl and let everyone build their own. It’s the perfect serving method for any size group – whether a family dinner or a large party.
You can also change up the toppings by adding some of your favorite, like guacamole or sliced ripe avocado, diced cucumber, or black olives.
If your mouth watering as much as mine? Go ahead, fire up that grill, and make these spicy pork tacos tonight!
If you’re looking for another pork recipe to pig out on, we recommend trying our quick honey mustard pork chops, served with a fresh side salad.
Let us know in the comments what your favorite savory methods for serving stone fruit.
Photos by Kendall Vanderslice, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Kendall Vanderslice
Kendall’s love of food has taken her around the world. From baking muffins on a ship in West Africa and milking cows with Tanzanian Maasai, to hunting down the finest apfelstrudel in Austria, she continually seeks to understand the global impact of food. Kendall holds a BA in Anthropology from Wheaton College and an MLA in Gastronomy from Boston University, and has worked in the pastry departments of many of Boston’s top kitchens. Based in Somerville, Massachusetts, Kendall helps to run a small community supported bread bakery and writes about the intersection of food, faith, and culture on her personal blog, A Vanderslice of the Sweet Life.