Spring in North Carolina coincides with peak strawberry picking season. It’s a great time to stop by your local strawberry patch and pick up a basket of the delicious red ripe berries. Zebulon-based culinary adventurous Wendy Perry shared this recipe with us – which pairs strawberries with country ham tacos. It is a great way to celebrate North Carolina flavor and Cinco de Mayo.
“The saltiness in country ham pairs so nicely with the vibrant sweetness of fresh fruits… and below you’ll find my tip for saving yourself some time with a quick spiff up of store-bought Pico or salsa,” said Perry. “You can use this taco filling on nachos, salads and tostadas too… stuff mushrooms and bake with cheese on top. Let your imagination run.”
Porky-Licious Country Ham Tacos with Strawberry Pineapple Pico
Ingredients
Taco Meat Ingredients:
- 8 ounces country ham
- 1 pounds ground pork
- 2 tablespoons oil
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- freshly ground black pepper
- 1 cup water
- 3 tablespoons ketchup
- 3 tablespoons garlic paste
Pico/Salsa Ingredients:
- 1 pint store bought Pico de Gallo or thicker type salsa
- ¾ cup each diced strawberries and pineapple (grab some from store salad bar)
- ½ cup loosely packed cilantro, roughly chopped
Other ingredients needed:
- 3-4 cups shredded iceberg lettuce
- 3 limes
- diced red onions (get these on store salad bar)
- sour cream
- about ½ cup queso fresco crumbling cheese
- small corn or flour tortillas
- several jalapenos, diced
Instructions
Taco Filling:
- Cut up the ham a bit and put into food processor. Grind to a rough mealy texture.
- Heat oil in large skillet. Cook the country ham and pork together till tender and almost done. Stir in remaining ingredients and bring to a boil. Once boiling, reduce heat and continue on a low simmer, uncovered, until excess moisture cooks out and mixture reduces.(Can be frozen at this point for later use.)
Pico/Salsa:
- Pour bought pico/salsa into a bowl. Add diced strawberries, pineapple, honey, fresh minced cilantro to taste and diced onions. (Adjust honey per sweetness of the berries.)
To serve:
- Warm tortillas. This can be done in oven, but I like to spray on both sides with buttery pan spray and lightly brown on each side in a hot skillet until a little puffy.
- Put shredded lettuce in bottom of tortillas to keep from getting soggy. Spoon taco filling over lettuce. Spoon on some of the strawberry sauce. Add a dollop of sour cream, then scatter with crumbled cheese, cilantro and diced jalapenos! Offer with lime wedges for those who wish to give a fresh squeeze to their tacos!
- Serve with favorite cold beverages.
Wendy Perry is the owner of Aunt Dee Dee’s Kitchen. This business makes small-batch handcrafted seasoning blends to compliment any meal. The seasonings are available at local stores and online. Aunt Dee Dee’s Kitchen was named the 2025 WRAL’s Viewer Choice Award for Best Local Artisan – Food Category.
Find more of Perry’s recipes at her Wendys home Economics website.