Grilled Pork Tacos

These Grilled Pork Tacos offer a delightful twist on traditional Mexican fare by incorporating fresh papaya and pineapple into the filling. The boneless center loin is cooked until tender and juicy, then tossed with the sweet, acidic fruit mixture for a vibrant flavor profile that cuts through the richness of the pork. Topped with shredded Monterey Jack and baked until golden, these tacos provide a satisfying crunch and gooey texture. Perfect for summer barbecues or a quick weeknight dinner, they bring a burst of tropical freshness to your table. Serve with extra salsa for dipping and enjoy the harmonious blend of savory meat and sweet fruit.

Cooking Method: Baking, Microwave

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 5

Calories: 206.0

Description

These Grilled Pork Tacos offer a delightful twist on traditional Mexican fare by incorporating fresh papaya and pineapple into the filling. The boneless center loin is cooked until tender and juicy, then tossed with the sweet, acidic fruit mixture for a vibrant flavor profile that cuts through the richness of the pork. Topped with shredded Monterey Jack and baked until golden, these tacos provide a satisfying crunch and gooey texture. Perfect for summer barbecues or a quick weeknight dinner, they bring a burst of tropical freshness to your table. Serve with extra salsa for dipping and enjoy the harmonious blend of savory meat and sweet fruit.

Ingredients

3/4 pound Pork boneless center loin

Directions

1
Cut the pork loin into thin strips, approximately 2 inches by 1/4 inch thick.
2
Dice the fresh papaya and pineapple into small, bite-sized pieces for the salsa.
3
Heat a 10-inch skillet over medium heat and add the pork strips.
4
Cook the pork, stirring occasionally, for about 10 minutes until no longer pink and fully cooked.
5
Drain any excess fat from the skillet.
6
Stir the chopped papaya and pineapple into the cooked pork.
7
Heat the mixture gently, stirring occasionally, until the fruits are warmed through.
8
Warm the tortillas by heating them in a hot, ungreased skillet for 30 seconds to 1 minute per side, or microwave wrapped in damp paper towels for 15-20 seconds.
9
Preheat the oven to 425 degrees Fahrenheit (218&# 194;Â°C).
10
Spoon about 1/4 cup of the pork and fruit mixture onto half of each tortilla.
11
Top the filling with about 2 tablespoons of shredded Monterey Jack cheese.
12
Fold the tortillas over the filling to enclose it.
13
Arrange five folded tacos in a single layer in an ungreased jelly roll pan.
14
Brush the tops of the tacos with melted margarine or butter.
15
Bake uncovered for about 10 minutes, or until the tortillas are light golden brown and the cheese is melted.
16
Repeat the process with the remaining tacos if necessary.
17
Serve immediately with additional papaya salsa on the side.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 206.0kcal

% Daily Value *
Total Fat 11.9g19%
Saturated Fat 4.3g22%
Cholesterol 68.1mg23%
Sodium 52.8mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.0g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the pork is cut uniformly so it cooks evenly. You can substitute Monterey Jack with cheddar or a Mexican blend if preferred.

If you prefer softer tacos, skip the baking step and serve the warm filling in the warmed tortillas directly.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispness.

Keywords: pork, tacos, grilled, mexican, loin, fruit, papaya, pineapple, cheese, dinner, easy, summer, barbecue, family, protein, flavorful, quick, meal, homemade, salsa

Read it online: https://www.chefs-mate.com/recipe/grilled-pork-tacos/