Sizzling Mini Pork Tacos with Peach Salsa


 (The Quick and Clean Diet)

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This is a fun dish to make on a Saturday night or when you just feel like eating something special. You can refrigerate the salsa in an airtight container for up to a week.


For the Salsa:

  • 3 1⁄2 cup diced frozen or fresh peaches (about 2 1⁄2 pounds)
  • 1/4 cup diced red onion
  • 2 tablespoon finely chopped fresh cilantro
  • 1 tablespoon minced seeded jalapeño pepper (optional)
  • 2 teaspoon fresh lime juice
  • 1 teaspoon fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon light agave syrup (if needed)*

For the Tacos:

  • 1 pound lean pork tenderloin, cut in thin strips
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 2 garlic cloves, chopped
  • Pinch of sea salt
  • 6 mini whole wheat tortillas


Step 1:

  • Combine all the salsa ingredients and set aside.

Step 2:

  • In a bowl, toss the pork with the cumin, paprika, garlic, and salt.

Step 3:

  • Generously coat a grill pan with nonstick cooking spray and heat on medium. Add the pork and grill on both sides until cooked through.

Step 4:

  • Divide the pork filling among the tortillas and top with the salsa.