Grilled Pork Tenderloin Tacos with Peach Jalapeño Salsa
Featured In Tortilla Tribe
Mission Organics White Corn Tortillas
Medium head napa cabbage, shredded
lb Pork tenderloin
Tbsp Cajun seasoning
pint Cherry tomatoes, halved or quartered
Medium jalapeño, seeds removed
Medium lime, juiced
Handful fresh basil
Clove garlic, minced or pressed
Sea salt to taste
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.
For the peach jalapeño salsa: finely chop peaches, tomatoes, jalapeño, green onion and basil. Combine with remaining ingredients, season to taste with sea salt.
Top each Tortilla with shredded Napa cabbage, thinly sliced pork and a generous spoonful of peach jalapeño salsa. Enjoy!