Gluten-free · Mexican · 25 min
Grilled Pork Tacos with Fresh Peach-Lime Salsa
- 25 min
- 2–6 servings
- 672 kcal / serving
Juicy grilled pork pairs with a bright peach-lime salsa tucked into warm tortillas. The mix of cilantro, onion, and jalapeño gives a fresh, lightly spicy finish that comes together in about 25 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchcilantro
- 1 clovegarlic
- 1jalapeño pepper
- 1lime
- 2peaches
- 2pork chops, boneless
- ½ mediumred onion
- 6small flour tortillas
- jalapeño peppers
- limes
- red onions
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, garlic powder, onion powder, salt
Cookware
aluminum foil · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 1 clovegarlic
- 1jalapeño pepper
- 1lime
- 2peaches
- ½ mediumred onion
- jalapeño peppers
- limes
- red onions
Meat & seafood
- 2pork chops, boneless
Bakery & bread
- 6small flour tortillas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| garlic | 1 clove | 2 cloves | 3 cloves |
| jalapeño pepper | 1 | 2 | 3 |
| lime | 1 | ||
| peaches | 2 | 4 | 6 |
| pork chops, boneless | 2 | 4 | 6 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| small flour tortillas | 6 | 12 | 18 |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Gather the ingredients and wash the produce; pat the pork dry.
- Stir together the chili powder, cumin, garlic powder, onion powder, salt, and pepper in a small bowl.
- Heat a grill pan, outdoor grill, or skillet over medium-high heat.
- Rub the pork on both sides with the spice mix and drizzle with a little oil.
- When the pan is hot, cook the pork until just cooked through, about 8 minutes, flipping once; transfer to a plate and loosely cover with foil.
- In a medium bowl, finely chop the onion and garlic; add to the bowl.
- Halve the jalapeño, remove seeds and ribs, then finely dice and add to the bowl, taking care to wash hands.
- Strip cilantro leaves from the stems, mince, and add to the bowl.
- Halve and pit the peaches; place them cut-side down on the grill until soft and charred, about 4 minutes. Dice and add to the bowl.
- Squeeze lime juice over the salsa, season with salt, and mix well.
- Warm the tortillas by your preferred method.
- Slice the pork crosswise into thin strips and assemble on the tortillas with the salsa.
Two tips
- Prep aromatics (onion, garlic, cilantro, jalapeño) ahead of time and store in the fridge to speed assembly.
- Serve with extra lime wedges on the side for a bright finishing squeeze.
Nutrition per serving
- Calories
- 672 kcal
- Protein
- 40 g
- Carbs
- 64 g
- Fat
- 30 g
- Fiber
- 6 g
- Sodium
- 708 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.