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.