Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
8
Mission Organics White Corn Tortillas -
½
Medium head napa cabbage, shredded -
1
lb Pork tenderloin -
1
Tbsp Cajun seasoning -
Avocado oil
-
4
Medium peaches -
1
pint Cherry tomatoes, halved or quartered -
1
Medium jalapeño, seeds removed -
1
Medium lime, juiced -
1
Handful fresh basil -
1
Clove garlic, minced or pressed -
Sea salt to taste
INSTRUCTIONS
-
Step 1
For the Grilled Pork Tenderloin: Drizzle tenderloin with avocado oil and season with cajun seasoning. Can marinade in the refrigerator for up to 2 days before grilling.Over medium/high heat, grill until the tenderloin reaches 140°F for the prefect medium cook. Remove from the grill, place on a plate and cover with foil. Allow to rest for 5 minutes before slicing.
-
Step 2
For the peach jalapeño salsa: finely chop peaches, tomatoes, jalapeño, green onion and basil. Combine with remaining ingredients, season to taste with sea salt.
-
Step 3
Top each Tortilla with shredded Napa cabbage, thinly sliced pork and a generous spoonful of peach jalapeño salsa. Enjoy!