What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.
Oh, and enjoy!
- 2 tablespoons fresh lime juice, divided
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 4 (4-ounce) boneless center-cut loin pork chops
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- Cooking spray
- 1 ear shucked corn
- 1/4 cup diced red bell pepper
- 1/2 cup diced ripe nectarine
- 1/2 teaspoon grated lime rind
- 1 minced seeded jalapeño pepper
- 8 (6-inch) corn tortillas
- 1 cup shredded cabbage
Preheat grill to medium-high heat.
2. Combine 2 teaspoons lime juice, 1 tablespoon oil, and pork in a zip-top plastic bag; seal. Marinate 10 minutes at room temperature. Remove pork from bag; discard marinade. Sprinkle both sides of pork with 1/2 teaspoon salt, cumin, pepper, and garlic. Place pork on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Slice pork into thin strips.
3. Lightly coat corn with cooking spray. Place corn on a grill rack coated with cooking spray; grill 6 minutes or until lightly charred, turning occasionally. Let corn stand 5 minutes; cut kernels from cob. Combine kernels, 2 teaspoons juice, remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, bell pepper, and next 3 ingredients (through jalapeño) in a bowl; toss.
4. Place tortillas on a grill rack coated with cooking spray, and grill for 1 minute on each side or until lightly browned. Toss cabbage with remaining 2 teaspoons lime juice. Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas. Top each taco with about 1 tablespoon cabbage mixture and about 2 tablespoons salsa.