# Taco, Por Favor!

Mexican Pork and Grape Tacos with Spicy Salsita in Corn Tortillas

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.

- Serves: 4
- Cook time: 30 minutes
- Cuisine: Mexican
- Meal: Dinner
- Dietary: Gluten-free, Dairy-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/mexican-pork-and-grape-tacos-with-spicy-salsita-in-corn-tortillas-c5d64eb0
- Image: /api/recipes/image-file?pathname=recipes%2Fc5d64eb0-b128-4217-b4ae-47b4be203406-1790588026846.png

## Ingredients

- 1 lb pork loin, trimmed and sliced into thin strips
- 1 cup seedless red grapes, halved
- 8 corn tortillas
- 1/2 cup red onion, finely diced
- 1/3 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1 tbsp jalapeño, minced (remove seeds for less heat)
- 1 1/4 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp ancho chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tsp white wine vinegar
- 2 cloves garlic, minced

## Instructions

1. In 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. (Herb says: The salt and spices draw out a little moisture and start tenderizing, think of this as a quick dry brine.)
2. For 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. (Herb says: The acid brightens the grapes and softens the onion, classic salsa synergy.)
3. Heat 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.
4. Return all pork to the pan. Add halved grapes and sauté for 1 minute, just until the grapes glisten and pick up a little color.
5. While the pork finishes, warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred in spots.
6. To assemble, pile pork and grapes into tortillas. Top generously with the salsita and extra cilantro if desired. Serve immediately with lime wedges.
7. Devour with your hands and marvel at the harmonious collision of spicy, savory, and sweet. (Herb says: You’ve just made a grape escape from boring taco night.)