Taco, Por Favor!
Mexican Pork and Grape Tacos with Spicy Salsita in Corn Tortillas
30 minutes
Serves 4
DinnerMexicanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
If you think grapes are only for cheese plates and PB&J, prepare to have your dinner table worldview gently rattled. This recipe brings the unexpected sweetness of grapes to a bold Mexican taco, plus, you’ll learn how fruit can balance chili heat like a culinary peace treaty.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, toss pork loin strips with cumin, ancho chili powder, smoked paprika, 1 teaspoon kosher salt, and black pepper. Set aside while you prep everything else.
- 02For the salsita: Combine grapes, red onion, cilantro, jalapeño, lime juice, white wine vinegar, 1/4 teaspoon kosher salt, and garlic in a small bowl. Mix well and let sit at room temperature.
- 03Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the pork in a single layer and sear undisturbed for 2 minutes, then stir and cook another 1-2 minutes until just cooked through. Transfer to a plate. Repeat with remaining olive oil and pork.
- 04Return all pork to the pan. Add halved grapes and sauté for 1 minute, just until the grapes glisten and pick up a little color.
- 05While the pork finishes, warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred in spots.
- 06To assemble, pile pork and grapes into tortillas. Top generously with the salsita and extra cilantro if desired. Serve immediately with lime wedges.
- 07Devour with your hands and marvel at the harmonious collision of spicy, savory, and sweet.
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