See this recipe? Now run, yep, run to the grocery store and buy some peaches. August is National Peach Month, which means that they’re in season and ready for you to eat up. We’re actually at the tail end of peach season, so don’t think you can just pin this Pork Tacos with Grilled Peaches recipe for another time. Make it this week, or save it for the weekend.
These tacos are packed with so many flavors from sweet to savory to salty. The pork is dry-rubbed with cumin, chili powder, salt, and pepper, giving it a smoky flavor you’ll notice right away. Yum. We let it sit for about 30 minutes while we prep the other ingredients.
If you have a grill, you can use it for everything in this recipe — even warming up the tortillas. Just make sure the pork strips are cooked on a skillet otherwise they could fall in between the grating. The peaches and onions get those gorgeous char marks when you grill them (and sweetness), so definitely go for the grill if you’ve got one. Get your phone ready for some Insta-worthy food shots! No grill? Don’t worry! We’ve included instructions to make this entire recipe using your stove and oven.
Planning a Labor Day BBQ? This recipe serves two people plus a few extras for leftovers. So, if you’re planning on inviting your crew over, consider doubling or even tripling the recipe. This doesn’t add any extra time, you’ll just need a larger pan, or possible two, to cook the pork at the same time. Or, mix things up and also make our Cumin Flank Steak Tacos for the ultimate taco bar. You can even add on our Strawberry Sangria to keep the fiesta vibes flowing.
Make these Pork Tacos with Grilled Peaches before the summer winds down? Show us how it turned out! Send a snap to “confettikitchen” or tag your pic #confettikitchen on Instagram.
What You Need
1 pound boneless pork chops
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 medium firm-ripe peaches
1 vidalia or sweet onion
1 small bunch cilantro
Large frying pan
Sheet pan (if roasting peaches and onion)
Prep the pork.
Cut the pork into 1/2 inch strips, lengthwise. In a large bowl, mix the cumin, chili powder, salt, and pepper. Using your hands, rub the spice blend all over the pork strips. Set aside covered at room temp for 30 minutes.
Prep topping ingredients.
If using a grill, heat it to high. Otherwise, turn your oven broiler on. If you only have one chef’s knife and cutting board, wash it with hot water and soap.
- Rinse the peaches, then cut in half and remove the pit.
- Cut the onion in half and peel.
- Thinly slice the jalapeno.
- Chop the cilantro, to yield about 2 tablespoons.
Cook peaches and onion.
Drizzle the peaches and onions with olive oil.
To grill: Set on the grill cut-side down and cook until slightly charred on all sides. To roast: Place peaches and onions on a sheet tray cut side up. Broil until browned, 6 to 8 minutes. Once cooked, transfer tocutting board and let cool.
Dress peaches and onion.
Meanwhile, prep the dressing. Add the juice of 1 lime, 2 tablespoons chopped cilantro, and 2 tablespoons olive oil to the medium bowl.
Once cool, thinly slice the peach and onion halves, then add to the dressing. Lightly toss with a spoon. Add a pinch of salt and pepper — taste and season as you prefer!
Add 2 tablespoons olive oil to a large frying pan on medium-high heat. Add pork strips and cook for 4-5 minutes, until the pork is cooked through. You can test it by cutting into a piece. (If cooking on the grill, keep the pork in the pan so they don’t fall between the grates.)
Warm up the corn tortillas (see notes for instructions.) Top the tortillas with the pork strips, then add the grilled peaches and onion mixture. Garnish with any leftover cilantro if you want, and serve with additional lime wedges.
Firm peaches please. Cooking the peaches on the grill or in the oven really brings out their sweet flavor. But, it can soften them, so be sure to buy firm peaches otherwise they’ll get too mushy to slice.
Spicy not your thing? Leave out the jalapeno or cook it whole with the peaches and onion to diffuse the heat.
How to warm tortillas? A few options: microwave on a paper towel-lined plate for 30 seconds, lay a few on a large skillet and heat them on the stove, or place them on the grill.
|Corn tortillas||Flour tortillas|