Quick and Easy Pork Tacos



  • Pork:
  • 1 1/2 lbs. pork tenderloin, cut into cubes
  • 1 T. chili powder
  • 1 T. ancho chili powder
  • 1 1/4 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1 tsp. brown sugar
  • 1/2 tsp. dried oregano
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground coriander
  • 1/4 tsp. pepper
  • 1/4-1/2 tsp. cayenne pepper (optional more for heat)
  • 2 T. olive oil
  • 3 T. mild chopped green chiles (half of a 4 oz. can)
  • 1 T. apple cider vinegar
  • 1 T. lime juice
  • Avocado Crema
  • 1 Avocado From Mexico
  • 1/2 c. sour cream or Greek yogurt
  • 2 T. mayonnaise
  • 1 T. lime juice
  • 1/2 t. salt
  • 1/4 t. ground cumin
  • 1/4 t. garlic powder
  • Corn Salsa:
  • 4 ears sweet corn, husks removed
  • 1 red bell pepper, diced
  • 1 Roma tomatoes, diced
  • 3/4 c. English cucumber, diced
  • 1/4 c. red onions, diced
  • 1-2 jalapenos, seeded, deveined, minced (1 for mild)
  • 1/3 c. packed cilantro, minced
  • 2 T. lime juice
  • 1 T. apple cider vinegar
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. pepper
  • For Serving:
  • 10 ea. corn or flour Mission tortillas,, 6 inch
  • lime juice
  • hot sauce
  • crumbled cotija cheese
  • Avocados From Mexico slices
Text Me Ingredients


  1. Avocado Crema: Add all of the Avocado Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May 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 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, about 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 tot evenly 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. Corn Salsa will keep covered in the fridge for up to 4-5 days days, but is best the first day.
  3. Pork: While the pork is still on the cutting board, pat it dry then sprinkle it with all of the seasonings. Toss until evenly coated. Heat oil in a large cast iron skillet over medium high heat. Add the pork in a single layer and let brown for 1-2 minutes then continue to cook and stir just until 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, freshly squeezed lime juice, hot sauce to taste and optional Cotija.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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