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Barbecued Pork Tacos with Mango-Mint Salsa

Posted on Saturday, June 11, 2005

Everyone knows that my nickname is “Pork Princess” so you might not be surprised that the first recipe is one I created for The National Pork Board. These tacos make a light, refreshing summer supper and an easy picnic dish. Think outside the box with your pork chops and use them whenever you might think about using chicken. Chef Susan

Makes 4 servings

Ingredients

4

8 ounce boneless pork loin chops

2 Tablespoons

all purpose chili powder, or barbecue dry spice mix

1 large

mango, peeled and diced

3

green onions, trimmed and thinly sliced

6

cherry tomatoes, cut into 8ths

1 Tablespoon

chopped fresh mint leaves

1 Tablespoon

fresh lime juice

2 Tablespoons

olive oil

8 large

flour tortillas

2 cups

shredded green cabbage

Method

Heat a charcoal or gas grill to medium high. Rub the pork chops with the spices and grill 4-5 minutes on each side until cooked through.

While pork is grilling, combine the mango, green onions, cherry tomatoes, mint, lime juice and olive oil in a small bowl and mix gently. Set aside. Salsa may be made four hours ahead of time and chilled, covered.

Just before serving, slice the pork chops crosswise into thin slices. Warm the tortillas briefly on the grill or in a microwave. Divide the shredded cabbage among the tortillas and top with the pork slices, dividing evenly. Top the pork with some of the mango relish and roll the tortillas up. Serve additional relish on the side.

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