Mix reserved peach juice with garlic, honey, salt, and pepper. Combine marinade with ground pork and chill for 10 minutes. Dice 1/2 cup peaches and set aside.

Keep tortillas warm in a pan over low heat or in the oven.

Heat a saute pan over medium heat and grease with cooking spray. Drain marinade from pork and discard. Add pork to pan and cook until browned, 5 to 7 minutes. An instant-read thermometer inserted into the meat should read 145 degrees F (63 degrees C).

Add ginger to cooked brown rice and mix well. Assemble tacos by adding arugula, red cabbage, rice, pork, goat cheese, and diced peaches to the tortillas.