When I first took a sip of The Naked Grape Summer White Blend, I knew I needed a festive recipe to pair with it. These pork tacos are fresh and flavorful, summery and fruity. And that’s exactly how I’d describe the Summer White.
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.
Prepare the salsa first so it has time for the flavors to develop – ideally several hours or more before it’s time to serve.
To quickly dice a mango, remove the “cheeks” and cut in a criss-cross pattern with your knife. Flip the mango inside out and use your knife to gently slice off the cubes.
A work of art, yes!?
Finely mince both the jalapeno (without seeds – unless you dare!) and red pepper.
And chop up your cilantro.
To bind the salsa, combine one ounce of Summer White with the juice of half a lime and 1/8 teaspoon kosher salt. Mix everything together in a little bowl.
To cook the pork, begin by thinly slicing a pound of pork butt into bite-sized strips – or better yet ask your butcher to do it for you.
Season with salt.
Heat a skillet with your sunflower oil over medium-high heat and sear the meat until brown and cooked through. You may need to do this in two batches so you don’t crowd the meat if you have a smaller skillet.
Thinly slice an avocado…
Place some cooked pork into a warmed tortilla and top with salsa, avocado, Greek yogurt and mixed greens.
Pork Tacos with Summer White Mango Salsa
- 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
- 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.
Serve with a glass of Summer White.
I enjoyed the wine by itself, but it was even better with food! The sweetness cleansed the palate and balanced the spice after each bite.