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Quick and Easy Pork Tacos

Quick and Easy Pork Tacos

When you’re craving avocados, this recipe’s got you. It’s made with fresh Avocados From Mexico, so you know it’s gonna be goooood. Oh, and don’t forget to bookmark this recipe, because once you try it, you’ll be back for more.

Quick and Easy Pork Tacos


  • Pork
  • 1 1/2 lbs. Pork tenderloin, cut into cubes
  • 3 T. Mild chopped green chiles, half of a 4oz. can
  • 2 T. olive oil
  • 1 T. Ancho chili powder
  • 1 T. Apple cider vinegar
  • 1 T. Chili powder
  • 1 T. Lime juice
  • 1 1/4 t. Salt
  • 1 t. Brown sugar
  • 1 t. Garlic powder
  • 1 t. Ground cumin
  • 1/2 t. Dried oregano
  • 1/2 t. Ground coriander
  • 1/2 t. Onion powder
  • 1/2 t. Smoked paprika
  • 1/4 t. Pepper
  • 1/4-1/2 tsp. Cayenne pepper (optional more for heat)
  • Avocado Crema
  • 1 ea. Avocados From Mexico
  • 1/2 c. Sour cream
  • 2 T. Mayonnaise
  • 1 T. Lime juice
  • 1/2 t. Salt
  • 1/4 t. Garlic powder
  • 1/4 t. Ground cumin
  • Corn Salsa
  • 4 ea. Ears of sweet corn, husks removed
  • 1 ea. Red bell pepper, diced
  • 1 ea. Roma tomatoes, diced
  • 3/4 c. English cucumber, diced
  • 1/4 c. Red onions, diced
  • 1-2 ea. Jalapeños, seeded, deveined, minced (1 for mild)
  • 2 T. Lime juice
  • 1 T. Apple cider vinegar
  • 1/2 t. Ground cumin
  • 1/2 t. Salt
  • 1/4 t. Garlic powder
  • 1/4 t. Smoked paprika
  • 1/4 t. Pepper
  • For Serving:
  • 10 ea. Corn or flour Mission tortillas, 6 inch
  • 1 ea. Avocados From Mexico, sliced
  • 1/4 c. Cotija cheese, crumbled
  • 2 T. Lime juice
  • 1 t. Hot sauce


  1. Avocado Crema: In a blender, add all of the Avocado Crema ingredients and blend until smooth, scraping sides down as needed. Note: Can make 6 hours ahead of time and refrigerate in an airtight container.
  2. Corn Salsa: Grill corn: Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450°F degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, approximately 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl. Add all of the remaining Corn Salsa ingredients to the grilled corn and toss to gently coat. Season with additional lime juice and/or salt and pepper to taste. Let rest for 30-60 minutes at room temperature to let the flavors meld or serve immediately. Note: Corn Salsa will keep covered in the fridge for up to 4-5 days, but is best the first day.
  3. Pork: Place pork on cutting board and pat it dry, then sprinkle it with all of the seasonings. In a large cast iron skillet, heat oil over medium high heat. Add the pork in a single layer and let brown for 1-2 minutes then continue to cook and stir until just cooked through (don’t overcook, 145-155 degrees F). When almost cooked through, stir in green chiles, lime juice and vinegar. Taste and season with additional salt or cayenne pepper to taste.
  4. To serve: Top tortillas with pork, Corn Salsa, Avocado Crema, avocado, freshly squeezed lime juice, hot sauce and Cotija cheese.

Nutrition Facts

Recipe makes 4 servings

Serving Size 1 serving ( 2 Tacos )

Amount per serving

Calories 850

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  • Daily Value*
  • Total Fat 44g 57%
    • Saturated Fat 11g 55%
    • Trans Fat 0g
    • Polyunsaturated Fat g
    • Monounsaturated Fat g
  • Cholesterol 135mg 45%
  • Sodium 2170mg 94%
  • Total Carbohydrate 68g 25%
    • Dietary Fiber 14g 51%
    • Total Sugars 14g
      • Includes 1g Added Sugars 1%
  • Protein 50g
  • Vitamin D .004mcg2%
  • Calcium 250mg20%
  • Iron 7.1mg40%
  • Potassium 1930mg40%



Learn more about the amazing avocado, including it’s rich
history, cultural impact and tasty ways to eat this delicious
superfood in guacamole as well as other dishes!

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