Grilled Pork Tacos with Roasted Veggies, Fresh Salsa, & Lime Crema.

  • ¼ (227 g) block
    cheddar cheese
  • ½ small bunch
    cilantro
  • ½ cup
    frozen corn
  • ½ small pkg
    grape tomatoes
  • 1
    lime
  • ¼ cup
    plain Greek yogurt
  • 2
    pork chops, boneless
  • 1
    red bell pepper
  • ¾ medium
    red onion
  • 6
    small corn tortillas
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
  • 2
    Wash and dry the fresh produce.
    1 red bell pepper
    ½ small pkg grape tomatoes
    1 lime
    ½ small bunch cilantro
  • 3
    In a small bowl, combine the spices.
    ½ tsp garlic powder
    ½ tsp chili powder
    ½ tsp cumin
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Peel and quarter the onion. Thinly slice ¼ onion and place in a medium bowl. Finely chop the other ¼ onion and set aside in a small bowl for the salsa.
    ½ medium red onion
  • 5
    Seed and slice the bell pepper lengthwise into strips. Measure out the corn. Add peppers, and corn to the medium bowl with the sliced onions.
    ½ cup frozen corn
  • 6
    Toss veggies with oil and half of the spice mix. Spread out in a single layer on a baking sheet pan. Roast in the oven until the veggies have softened, 18-20 minutes. (Use this bowl again for the meat, no need to wash it!).
    1 ½ tsp extra virgin olive oil
  • 7
    Meanwhile, make the crema by zesting half the lime into a small bowl. Combine with yogurt and season with salt and pepper; set aside.
    ¼ cup plain Greek yogurt
    ¼ tsp salt
    1 pinch black pepper
  • 8
    Juice the zested half lime and add to the minced onion; cut the remaining lime into wedges.
  • 9
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the lime juice and onion. Quarter the tomatoes, add to same the bowl. Add oil, salt and pepper and stir to combine to make the salsa.
    ¼ medium red onion
    1 tsp extra virgin olive oil
    ¼ tsp salt
    ⅛ tsp black pepper
  • 10
    Grate the cheddar.
    ¼ (227 g) block cheddar cheese
  • 11
    Thinly slice the pork chops into bite-sized strips. Toss in the medium bowl you used to prepare the veggies with the remaining spice mixture.
    2 pork chops, boneless
  • 12
    Preheat a skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom. Add the pork, cook, stirring occasionally, until the pork is golden brown, 4-6 minutes.
    1 ½ tsp virgin coconut oil
  • 13
    Wrap the tortillas in a damp towel and microwave until heated through, 30 to 60 seconds.
    6 small corn tortillas
  • 14
    To serve, divide the pork and veggies between the tortillas, top with salsa, lime crema, and cheese. Garnish with lime wedges and enjoy!