Health Starts in the Kitchen

Grilled Pork Tenderloin Tacos with Peach Jalapeño Salsa

Featured in Tortilla Tribe
Prep Time
Cook Time
  • Ingredients & Instructions



  • 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


  • 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!

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