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

  • ½ (227 g) block
    cheddar cheese
  • 1 small bunch
  • 1 cup
    frozen corn
  • 1 small pkg
    grape tomatoes
  • 2
  • ½ cup
    plain Greek yogurt
  • 4
    pork chops, boneless
  • 2
    red bell peppers
  • 1 medium
    red onion
  • 12
    small corn tortillas
    black pepper
    chili powder
    extra virgin olive oil
    garlic powder
    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.
    2 red bell peppers
    1 small pkg grape tomatoes
    2 limes
    1 small bunch cilantro
  • 3
    In a small bowl, combine the spices.
    1 tsp garlic powder
    1 tsp chili powder
    1 tsp cumin
    1 tsp salt
    ½ tsp black pepper
  • 4
    Seed and slice the bell peppers lengthwise into strips. Peel and thinly slice half of the onion. Transfer peppers, onion, and corn to a medium bowl.
    1 medium red onion
    1 cup frozen corn
  • 5
    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 tbsp extra virgin olive oil
  • 6
    Meanwhile, make the crema by zesting one lime into a small bowl. Combine with yogurt and season with salt and pepper; set aside.
    ½ cup plain Greek yogurt
    ½ tsp salt
    ⅛ tsp black pepper
  • 7
    Juice the zested lime into a medium bowl; cut the remaining lime into wedges.
  • 8
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the lime juice. Quarter the tomatoes, add to the same bowl.
  • 9
    Mince the remaining onion and add to the medium bowl with the lime juice and tomatoes. Add oil, salt and pepper and stir to combine to make the salsa.
    2 tsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 10
    Grate the cheddar.
    ½ (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.
    4 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 tbsp virgin coconut oil
  • 13
    Wrap the tortillas in a damp towel and microwave until heated through, 30 to 60 seconds.
    12 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!