TL/DR – Pork and Corn Lettuce Tacos. Crispy brown pork with fresh corn, jalapeño, garlic, garam masala, coriander, fresh ginger, white balsamic and lime juice… not your average taco. –
In the world of tacos, there is really no right or wrong. OK, fine, call it a “lettuce cup” if you want to, but they are essentially the same thing with the exception of the carbohydrates.
To make this amazing weeknight taco shakeup variety, start by browning ground pork crumbled up in a skillet with a bit of vegetable oil. Drain the majority of the fat as it renders from the ground pork.
Once the pork crumbles have browned on both sides, add to the skillet loads of fresh corn kernels, a minced jalapeño, minced garlic, grated fresh ginger, garam masala, coriander, kosher salt and freshly ground black pepper. Stir it well, then add white balsamic vinegar and lime juice to the mix and allow those to cook off.
Serve this mixture in sturdy lettuce leaves; I prefer to use Boston or butter lettuce. Top each taco with sour cream and fresh tomatoes.
Pork and Corn Lettuce Tacos
Crispy brown pork with fresh corn, jalapeño, garlic, garam masala, coriander, fresh ginger, white balsamic and lime juice... not your average taco.
Ingredients
- 1 T vegetable oil
- 1 lb ground pork
- 3 c fresh corn kernels, from two large or three medium ears
- 1 large or 2 small jalapeño peppers, minced
- 2 medium cloves garlic, minced
- 2 t grated fresh ginger, preferably with a microplane grater
- 1 t garam masala
- 1 t coriander
- 3/4 t kosher salt
- 1/4 t freshly ground black pepper
- 2 T white balsamic vinegar
- 1 T lime juice
- 1 head Boston or butter lettuce, about 16 large leaves, rinsed and patted dry
- 1/2 c sour cream
- 1 1/2 c diced fresh tomatoes
Directions
- Step 1 In a large skillet, heat the oil over high heat and crumble the ground pork evenly into the skillet. Turn the heat down to medium high, and allow the crumbled pork to brown well on one side before turning the crumbles over and browning on the other side. Drain the majority of the fat once the pork is brown. An easy way to do this is to hold a wad of paper towels or napkins in a pair of tongs and dip it into the skillet, allowing the fat to be absorbed.
- Step 2 Lower the heat to medium. To the skillet, add the corn, jalapeño, garlic, and ginger and stir well. Then sprinkle on the garam masala, coriander, salt and pepper and stir well.
- Step 3 Add the white balsamic vinegar and lime juice and allow them to cook off, stirring occasionally, for about 2 minutes.
- Step 4 Once the pork crumbles have cooked through and the liquid has cooked off, remove the skillet from the heat.
- Step 5 Serve four lettuce leaves on each plate with a spoonful of the pork and corn mixture. Top each taco with a small dollop of sour cream and a few diced fresh tomatoes.
