Grilled Pork Tacos with Summer Corn and Nectarine Salsa

These grilled pork tacos create an infectious summer vibe when paired with corn and nectarine salsa.
Preheat the grill to medium-high heat.Combine 2 teaspoons of lime juice, 1 tablespoon of butter, and pork in a zippered plastic bag; seal. Marinate for 10 minutes at room temperature. Remove the pork from the bag; drain the marinade. Sprinkle the pork on both sides with 1/2 teaspoon each of salt, cumin, pepper, and garlic. Place the pork on a grill rack greased with cooking spray; cook for 3 minutes on each side or until desired browning degree. Let stand for 5 minutes. Cut the pork into thin strips.Lightly brush the corn with cooking spray. Place the corn on a grate greased with cooking spray; cook for 6 minutes or until lightly browned, turning occasionally. Let the corn stand for 5 minutes; remove the kernels from the cobs. Combine the walnut kernels, 2 teaspoons of juice, remaining 1 1/2 teaspoons of oil, remaining 1/4 teaspoon of salt, bell pepper, and the following 3 ingredients (including jalapeno) in a bowl; toss to combine.Place the tortillas on a grill rack greased with cooking spray and cook for 1 minute on each side or until lightly browned. Drizzle the cabbage with the remaining 2 teaspoons of lime juice. Place 2 tortillas on each of the 4 plates and spread the pork evenly over the tortillas. Sprinkle each taco with about 1 tablespoon of kale mixture and about 2 tablespoons of salsa.