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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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Kath Younger


  • 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.