Grilled Pork Tacos
with Black Bean and Corn Salad
Inspired by Mexican tacos al pastor, these grilled pork wonders are packed with smoky seasoning, fresh pineapple and guacamole. A black bean and corn side salad, dressed in zesty lime juice, will tantalize your taste buds even further!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
1 tbsp
Mexican Seasoning
2 unit
Garlic, cloves
95 g
Pineapple
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
3 tbsp
Guacamole
370 mL
Black Beans
1 unit
Lime
½ can
Canned Corn
80 g
Tomato
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Sugar*
½ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Cut tomato into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, then mince or grate garlic. Drain, then rinse black beans. Drain, then rinse corn. Pat dry with paper towels.
Pat pork dry with paper towels. Add pork, pineapple, Mexican Seasoning, 1 tsp garlic, 1 tbsp oil and 1/2 tsp salt (dbl all for 4 ppl) to a large bowl. Season with pepper, then toss to coat. Set aside.
Add beans, corn, tomatoes, lime juice, 1/2 tsp lime zest, 1/2 tbsp oil, 1/4 tsp garlic, 1/4 tsp sugar and 1/2 tsp salt (dbl all for 4 ppl) to a medium bowl. Season with pepper, then toss to combine.
Add pork to one side of the grill. Close lid and grill, flipping once, until cooked through, 5-6 min per side.**Meanwhile, add pineapple to the other side of the grill. Close lid and grill pineapple, until grill-marked on all sides, 2-3 min.
Meanwhile, wrap tortillas in foil. Place tortilla packet on the grill next to pork. Close lid and grill, flipping once, until warmed through, 5-6 min. Remove tortilla packet from the grill and set aside.
Thinly slice pork. Thinly slice pineapple. Divide tortillas between plates, then top with pork, pineapple and guacamole. Serve black bean and corn salad alongside. Squeeze a lime wedge over tacos, if desired.
