Carnita Taquitos with Corn Salsa

Taquitos all the way!


  • 1 T fresh lime juice
  • 1 T extra-virgin olive oil
  • 1 12 oz. boneless center-cut pork loin, fat trimmed off
  • t salt, divided
  • t freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 c shredded red or white cabbage
  • 8 (6-inch) corn tortillas
  • Corn Salsa:
  • 1 roasted ear of corn, kernels cut away from cob
  • c diced red bell pepper
  • c sliced fresh nectarine
  • 1 T lime juice
  • 1 medium minced canned chipotle pepper
  • c chopped cilantro


  1. Combine 1 tablespoon lime juice, the oil, 1/4 teaspoon salt, minced garlic, and pork in a large, zippered plastic bag; seal. Marinate 10 minutes at room temperature.
  2. Preheat nonstick skillet to medium high.
  3. Remove pork from bag; discard marinade. Sprinkle both sides of pork with ½ teaspoon salt and the pepper.
  4. Place pork on the skillet and sear/cook for 8 minutes on each side or until fully cooked. Let stand 5 minutes. Slice pork into strips.
  5. In a large bowl, combine all the Corn Salsa ingredients.
  6. Heat tortillas.
  7. Place 2 tortillas on each of 4 plates, and divide pork strips evenly among the tortillas. Top with salsa and serve.
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