Grilled Pork Tacos with Mexican Corn Salsa – Pork tenderloin marinated to perfection and smothered with an incredible Mexican corn salsa. The corn salsa is so good you may even spoon it directly into your mouth! Every day of the week easy!
- 1 Smithfield Marinated Pork Tenderloin in Garlic & Herb
- 2 ears of corn, husk removed
- 1 medium jalapeno, deseeded and diced
- 1 medium Roma tomato, deseeded and diced
- ¼ cup onions, finely diced
- 1 garlic clove, minced
- 1½ tbsp fresh lime juice
- ¼ tsp ground cumin
- ¼ tsp dark chili powder
- salt and pepper, to taste
- cilantro, to taste
- 8 fajita sized tortillas
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Grill the pork tenderloin according to the directions from the manufacture until internal temperature reaches 160 degrees F, approximately 30 minutes.
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While the pork tenderloin is grilling, add the corn during the last 10 minutes and turning to cook all sides evenly.
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Remove the pork tenderloin and corn from the grill and allow the pork to rest for 10 minutes.
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Prepare the Mexican corn salsa by cutting the corn from the cobb and placing into a medium bowl. Place the jalapeno, tomato, onions, garlic, fresh lime juice, cumin, dark chili powder into the medium bowl and mix until combined. Taste and season with salt and pepper and garnish with cilantro.
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Slice the pork into thin strips and dice into 1" chunks. Set aside.
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Prepare the tacos by adding the grilled pork and then topping with the Mexican corn salsa.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.