Pork Tacos with Summer White Mango Salsa
We chose pork butt for these tacos for its richness and texture – a mouthful of flavor to balance out the vibrant salsa on top: finely diced mango joins spicy jalapeno and red pepper all balanced with the Summer White and a touch of fresh cilantro. The heat the peppers turn up is mellowed by the cool, sweet wine. Served in whole wheat tortillas, we kept the taco toppings light: avocado, Greek yogurt (or sour cream) and mixed greens.
Servings 4
Ingredients
- 1 pound pork butt seasoned with ¼ teaspoon kosher salt
- 1 tbsp sunflower oil
- 1 avocado
- 4 whole wheat or flour tortillas
- Mixed greens
- For the salsa
- 1 mango
- 1/2 jalapeno
- 1/2 red bell pepper
- 2 tbsp chopped cilantro
- 1 ounce sweet white wine
- Half a lime
- 1/8 tsp salt
Instructions
- Dice mango, jalapeno (without seeds – unless you dare!) and red pepper. Stir in cilantro.
- Combine with Summer White, lime juice and ¼ tsp kosher salt. Mix everything together.
- To cook the pork, begin by thinly slicing a pound of pork butt into bite-sized strips. Season with ¼ teaspoon salt. Heat a skillet with oil over medium heat and sear the meat until brown and cooked through. You may need to do this in two batches to avoid overcrowding the pan.
- Thinly slice an avocado.
- Place some cooked pork into a tortilla and top with salsa, avocado, Greek yogurt and mixed greens.