These peach and pork tacos are a Mexican delight.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Substitute 50/50 mixed greens for the arugula if desired.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

289 calories; 13.3 g total fat; 41 mg cholesterol; 356 mg sodium. 33.4 g carbohydrates; 15.2 g protein; Full Nutrition