Not just vegetables, but berries can also be pickled, which gives this salsa a sweet, vinegary tang. When paired with easy-to-grill pork tenderloin and avocado crema you’ve got a taco night that is worthy of gathering a foodie crowd. If using larger strawberries as part of your berry mix, slice them in half before adding them to the pickling brine.
No pork? No problem
Substitute another protein of your choice. For instance, this recipe would be equally delicious with turkey.
Nutrition boost
All berries, at least when they are not coated in chocolate, are low in calories (a cup of raspberries has only 64 calories). So you can reap all their nutritional rewards with little risk of waistline regret.
Tip
Warmed corn tortillas are easy to fold without tearing and simply taste better. To quickly heat up enough for a crowd, stack several on a plate, cover with damp paper towel, and microwave for about 40 seconds.
Pork Tacos with Pickled Berry Salsa
Ingredients
- 2 Tbsp (30 mL) sugar
- 1 tsp (5 mL) salt
- 3/4 cup (180 mL) cider vinegar
- 2 cups (500 mL) mixed fresh berries of choice
- 1/2 cup (125 mL) thinly sliced red onion
- 1 lb (450 g) organic pork tenderloin
- 1 cup (250 mL) cherry tomatoes, quartered
- 1 yellow or orange bell pepper, diced
- 1/3 cup (80 mL) chopped cilantro
- 1/2 cup (125 mL) sour cream
- 1 small avocado
- Juice of 1/2 lime
- 1/4 tsp (1 mL) cayenne pepper
- 8 corn tortillas, warmed
Nutrition
Per serving:
- calories406
- protein31g
- fat12g
- saturated fat3g
- trans fat0g
- carbohydrates47g
- sugars11g
- fibre9g
- sodium521mg
Directions
01
In large glass jar, stir together sugar, salt, and 1/2 cup (125 mL) boiled water until sugar and salt are dissolved. Add cider vinegar and let cool to room temperature. Add berries and red onion to the jar, and if needed, add additional cider vinegar so that everything is covered. Seal lid and let stand for at least 1 hour or up to 3 days in the refrigerator.
02
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Brush pork with oil. Grill pork, turning a couple of times, until internal temperature of 145 F (63 C) is reached, about 12 minutes. Set aside to rest for 5 minutes and then slice thinly.
03
Remove berries and onion from pickling brine and place in bowl with tomatoes, bell pepper, and cilantro. In blender, blend together sour cream, avocado, lime juice, and cayenne until smooth.
04
To assemble tacos, place pork on tortillas and top with berry salsa and avocado cream.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
