This meal is completely cooked outside on the grill! As summer is cooling off and corn is still in season, this is a perfect time to make a completely grilled meal! These fresh pork tacos finish off beautifully with the corn and nectarine salsa.
2 Tbsp fresh lime juice, divided
1 1/2 Tbsp olive oil
4 (4-oz) boneless center-cut loin pork chops
1/2 tsp ground cumin
1 garlic clove, minced
1 ear shucked corn
1/4 cup diced red bell pepper
1/2 cup diced ripe nectarine
1/2 tsp grated lime rind
1 minced seeded jalapeño pepper
8 (6-inch) corn tortillas
1 cup shredded cabbage
1. Preheat grill to medium-high
2. Combine 2 tsp lime juice, 1 Tbsp oil, and pork in a zip bag and seal closed. Marinate 10 minutes at room temperature. Remove pork and discard marinade. Sprinkle both sides of pork with salt, pepper, cumin, and garlic. Grill pork on a lightly greased grill rack for 3 minutes on each side or until done. Let stand for 5 minutes; slice pork into thin strips.
3. Lightly coat corn with cooking spray. Grill corn on a lightly greased grill for 6 minutes or until lightly charred, turning occasionally. Let corn stand 5 minutes; cut kernels from cob. Combine kernels, 2 tsp juice, remaining oil, salt, bell pepper, nectarine, lime rind, and jalapeño in a bowl and combine.
4. Grill tortillas on grill rack lightly greased for 1 minute on each side or until lightly browned. Toss cabbage with remaining 2 tsp lime juice. Top tortillas with pork, cabbage, and salsa as desired.
Cooking Light July 2010