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Peach and Pork Tacos

Chelsia Rief
1 from 1 vote
Course Tacos


  • 2 15 oz canned peaches (in 100% juice), juices reserved and divided OR Fresh peaches
  • 4 cloves garlic minced
  • 2 tbsp honey
  • Salt and pepper to taste
  • 1 lb. ground pork 90% lean, 10% fat
  • 16 corn tortillas
  • 2 tbsp fresh ginger minced
  • 2 cups cooked brown rice
  • 2-4 cups baby arugula
  • 2 cups chopped red cabbage
  • 2 cups 8 oz crumbled goat cheese


  • Using a rice cooker or pot, cook the brown rice according to package directions about 30 minutes to starting dinner. It should finish cooking as your ready to assemble the tacos.
  • Mix reserved peach juice with garlic, honey, salt and pepper, and set aside. Place ground pork in a bowl and add peach marinade to the pork and set aside for 10-15 minutes.
  • While the pork is marinating, dice the peaches and chop the cabbage, setting it aside. Heat a sauce pan to medium heat and spray with cooking spray. Drain marinade from pork and discard. Add pork to pan and brown, cooking till it reaches an internal temperature of 145 degrees. Begin warming tortillas either by placing on the flame of a gas stove for a few seconds on each side, taking care to not burn them or warming in the oven or microwave.
  • Add ginger to cooked brown rice and mix well. Assemble tacos by adding arugula, red cabbage, rice, pork, and finally topping with goat cheese and diced peaches to your warmed tortilla.


Recipe slightly adapted from Fred Meyer recipes