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.
- 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.