Early-Season Apple Pork Soft Tacos with Corn Salsa

Soft tacos thrive on bright contrast, and early-season apples deliver just that against spiced ground pork. A quick corn salsa with tomato, jalapeño, and lime keeps each bite fresh and lively.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 495 cal
• 28g protein
• 42g carbs
• 24g fat

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Ingredients

• 1 lb ground pork
• 1 large Honeycrisp or Gala apple
• 1.5 cups fresh sweet corn kernels
• 1 large heirloom tomato
• 1 jalapeño
• 0.5 small red onion
• 2 lime
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 1.25 tsp kosher salt
• 1 tbsp olive oil
• 8 small flour or corn tortillas
• 0.3 cup fresh cilantro
• 0.5 cup crumbled queso fresco

Instructions

1. 1Heat a large nonstick skillet over medium-high heat and add the olive oil. Crumble in the ground pork and cook, breaking it up with a wooden spoon, until no longer pink and starting to brown, 6 to 7 minutes.
2. 2Dice the apple into small ¼-inch cubes. Sprinkle the cumin, chili powder, smoked paprika, and most of the salt over the pork, then stir in the apple. Cook 3 more minutes until the apple softens slightly but still has bite.
3. 3Meanwhile, make the salsa: dice the heirloom tomato, finely mince the jalapeño (remove seeds for milder heat), and finely dice the red onion. Combine in a bowl with the corn kernels.
4. 4Juice both limes over the salsa, add the remaining salt, and chop most of the cilantro into the mixture. Toss well and set aside.
5. 5Warm the tortillas in a dry skillet 20 seconds per side or wrap in a damp towel and microwave 30 seconds until soft and steamy.
6. 6Spoon the warm apple-pork mixture down the center of each tortilla. Top generously with the fresh corn-tomato salsa.
7. 7Finish with a sprinkle of queso fresco and the remaining cilantro leaves. Fold and serve immediately while the pork is hot and the salsa is cool and bright.
8. 8Any leftover filling and salsa keep separately in the fridge up to 3 days for quick reheat-and-assemble lunches.