These tacos are a snap to make even when making your own Homemade Corn Tortillas and Peach/Mango Salsa.
Pork Tacos
There are no Carbs in the pork and spices. Those come from the tacos and salsa – CHO count dependent on serving sizes.
Ingredients
- 2 – 3 boneless 3/4 – 1 lb center-cut loin pork chops trimmed
- 1 tsp. cumin
- 1 tsp. chili powder
- ½ tsp salt
- ½ tsp. ancho chili powder
- ¼ tsp. pepper
- 2 TBSP olive oil
- Limes slices
- Coleslaw/Cabbage shredded to garnish
Instructions
- Pre heat grill to 400. (If cooking on a stove top heat skillet on medium high, when ready to start cooking.)
- Trim and thinly slice pork chops.
- Place all spices in a small dish, add the olive oil, stir to incorporate and toss with cut pork.
- Let rest on counter 30 minutes or 1 hour in the fridge.
- Make Peach /Mango Salsa while pork rests, or earlier in the day.
- Start the Homemade Corn Tacos – this dough rests for 10 minutes, and then you can start making the tortillas and let them rest on a cutting board.
- Grill pork or sear on the stove top until done, exact time will depend on your slices, abut 5 – 8 minutes.
- Meanwhile, while the pork cooks, start making tortillas in a small non-stick skillet. Let tortillas stay warm wrapped in a cloth towel, or tortilla warmer until pork is ready.
- Serve immediately, garnished with shredded cabbage/coleslaw mix, and lime slices.
