Description
Sweet and savory pork tacos get a summery twist with juicy peaches and a hint of ginger. Perfect for a weeknight dinner.
Ingredients
Units
Scale
- 2 (454 g) 15 oz canned peaches (in 100% juice), juices reserved and divided OR Fresh peaches
- 4 cloves garlic
- 2 tbsp honey
- Salt and pepper
- 1 lbs (454 g) ground pork
- 16 corn tortillas
- 2 tbsp fresh ginger
- 2 cups (473 ml) cooked brown rice
- 2-4 cups (473-946 ml) baby arugula
- 2 cups (473 ml) chopped red cabbage
- 2 cups (473 ml) 8 oz crumbled goat cheese
Instructions
- Cook the brown rice according to package directions.
- Mix reserved peach juice with garlic, honey, salt, and pepper; set aside.
- Place ground pork in a bowl, add the peach marinade, and set aside for 10-15 minutes.
- Dice the peaches and chop the cabbage.
- Heat a saucepan to medium heat and spray with cooking spray.
- Drain marinade from pork and discard.
- Add pork to the pan and brown until it reaches an internal temperature of 145°F (63°C).
- Warm tortillas by placing them on a gas stove flame for a few seconds per side, or by warming them in the oven or microwave.
- Add ginger to the cooked brown rice and mix well.
- Assemble tacos by adding arugula, red cabbage, rice, pork, goat cheese, and diced peaches to the warmed tortillas.
Notes
- For a richer flavor, use fresh peaches instead of canned. Adjust the honey to taste depending on their sweetness.
- If you don’t have goat cheese, a crumbled cotija cheese or queso fresco would be a delicious substitute.
- To make ahead, cook the pork and rice separately. Store them in airtight containers in the refrigerator for up to 3 days and assemble tacos just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 15
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
- Cholesterol: 60