Ground Pork and Peach Tacos with Ginger Brown Rice recipe

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Ingredients

1 cup canned peaches, juice reserved
2 cloves garlic, minced
1 tablespoon honey
salt and ground black pepper to taste
½ pound ground pork
8 (6 inch) whole wheat tortillas
cooking spray
1 cup cooked brown rice
1 tablespoon minced fresh ginger root
2 cups baby arugula
1 cup shredded red cabbage
1 cup crumbled goat cheese

Nutrition Info

289.2 calories
carbohydrate: 33.4 g
cholesterol: 40.7 mg
fat: 13.3 g
fiber: 3 g
protein: 15.2 g
saturatedFat: 7.5 g
servingSize: -
sodium: 356.3 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

  3. 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).

  4. 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.

Recipe Yield

8 tacos

Recipe Note

These peach and pork tacos are a Mexican delight.

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