Pork Tacos with Fresh Pico de Gallo and Guacamole
We love Mexican food, especially these pork tacos with fresh pico de gallo and guacamole. I had ripe avocados to use up and a pork tenderloin in the fridge, so I decided tacos would be a great dinner. I made fresh guacamole and pico de gallo, and then I diced up the tenderloin and marinated it in a dry rub for a few hours. We loved the spicy pork with the creamy guacamole, and the pico de gallo was tangy with a bit of heat. This easy pork tacos recipe paired nicely with black beans, tortilla chips, and salsa
Pork Tacos with Fresh Pico de Gallo and Guacamole
Dry Rub:
- ½ tsp oregano
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp coriander
- Sea salt and fresh cracked pepper, to taste
- 1 pork tenderloin, diced into bite-sized chunks
Pico de Gallo:
- 2 large ripe Roma tomatoes, diced and seeded
- ½ yellow onion or red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeno, seeded and chopped (more if you want spicier)
- 1 clove of garlic, minced
- Juice of 1 lime
- Sea salt and fresh cracked pepper, to taste
Other Ingredients:
- 1 tbsp olive oil
- Corn tortillas
- Cotija cheese, grated
- Black beans
- Fresh guacamole
- Salsa
- Hot sauce
- Lime wedges
How to Make Pork Tacos with Fresh Pico de Gallo and Guacamole
Make the dry rub by combining the oregano, cumin, paprika, chili powder, garlic powder, onion powder, coriander, sea salt, and freshly cracked black pepper in a large zip-lock bag and mix well. Add the diced pork and mix it around until it’s coated in the dry rub. Refrigerate for at least 2 hours.
Prepare the pico de gallo by combining the tomatoes, onion, cilantro, jalapeno, and garlic in a bowl. Add lime juice, sea salt, and freshly cracked black pepper to taste. Stir gently until well mixed. Set aside to allow flavors time to mingle.
Cook the pork by heating the olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the pork and cook for 5-7 minutes, stirring halfway through cooking, or until the pork is cooked through. Set aside.
Meanwhile, cook the black beans. Click the link for the recipe.
Cook the tortillas over a gas flame on the stove for 30-45 seconds on each side, or in a dry skillet over medium heat for 50-60 seconds on each side, or until they are soft and pliable.
Build tacos with pork, cotija cheese, black beans, pico de Gallo, and guacamole. Don’t forget a squeeze of fresh lime juice right before you eat it.
Serve immediately with salsa, hot sauce, and lime wedges. Enjoy.
Ingredients
Dry Rub:
- ½ tsp oregano
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp coriander
- Sea salt and fresh cracked pepper to taste
- 1 pork tenderloin diced into bite-sized chunks
Pico de Gallo:
- 2 large ripe Roma tomatoes diced and seeded
- ½ yellow onion or red onion diced
- ½ cup fresh cilantro chopped
- 1 jalapeno seeded and chopped (more if you want spicier)
- 1 clove of garlic minced
- Juice of 1 lime
- Sea salt and fresh cracked pepper to taste
Other Ingredients:
- 1 tbsp olive oil
- Corn tortillas
- Cotija cheese grated
- Black beans
- Fresh guacamole
- Salsa
- Hot sauce
- Lime wedges
Instructions
- Make the dry rub by combining the oregano, cumin, paprika, chili powder, garlic powder, onion powder, coriander, sea salt, and freshly cracked black pepper in a large zip-lock bag and mix well. Add the diced pork and mix it around until it's coated in the dry rub. Refrigerate for at least 2 hours.
- Prepare the pico de gallo by combining the tomatoes, onion, cilantro, jalapeno, and garlic in a bowl. Add lime juice, sea salt, and freshly cracked black pepper to taste. Stir gently until well mixed. Set aside to allow flavors time to mingle.
- Cook the pork by heating the olive oil in a large cast-iron skillet over medium-high heat. Once the skillet is hot, add the pork and cook for 5-7 minutes, stirring halfway through cooking, or until the pork is cooked through. Set aside.
- Meanwhile, cook the black beans in a small saucepan. Click the link above for the recipe.
- Cook the tortillas over a gas flame on the stove for 30-45 seconds on each side, or in a dry skillet over medium heat for 50-60 seconds on each side, or until they are soft and pliable.
- Build tacos with pork, cotija cheese, black beans, pico de Gallo, and guacamole. Don't forget a squeeze of fresh lime juice right before you eat it.
- Serve immediately with salsa, hot sauce, and lime wedges. Enjoy.
Looks great!
Oh, Feed ME! Heavens, does this look outstanding. Truly, honestly, this is my kind of perfect meal. Pork is my favorite taco meat, and your recipe is terrific (I’m actually making carnitas today!). I’ll be sure to try your tenderloin method. Your Pico de Gallo looks great and I like how you used lime juice. And, ooh, that guacamole … I could eat that all by itself! Cotija cheese is so good,
Suddenly, spaghetti doesn’t sound so good for dinner tonight. This is making my tummy growl!
Wow, Pam, that looks absolutely fabulous! I have never tried pork in tacos, but I guess there’s a first time for everything.
I really shouldn’t read your blog before dinner. 🙂
Ok I am in love.. I love Mexican food and it is a staple meal in our house BUT for some reason I do not use pork… just chicken and carne asada. I will need to switch gears and try this one.
Looks like perfect, fresh mexican food to me!
Looks like perfect, fresh mexican food to me!
Looks like perfect, fresh mexican food to me!
Ooohhhh, I can just imagine the crunch. This is one mighty fine meal, Pam!
pig, avocado, pico de gallo…yeah, i could’ve eaten the whole shebang. what a beautiful and delicious meal!
Those look delicious, I could easily manage 4 as well, so many great flavours together!
You might like to have a look at Mexico Cooks! to see more wonderful recipes, food posts, and cultural tidbits.
This is one of my favorite things to eat, I’m drooling right now!
Nice recipes…really like the look and feel of your blog too!!! Keep it up and I’ll steal some more of your recipes!!! Thanks…
http://mylifeiscrap.com
Hi Pam … wanted to let you know that I posted a carnitas taco recipe and suggested folks check out your recipe as well.
Those tacos look so good!!
I will be there in ten minutes with cold beer!!!!
Wow, looks great, pork tacos are one of my favorite things to grill up during the summer. I will definitely give this one a shot real soon and let you know how it turns out.
Wow, YUM! Just found you on FoodBuzz and am already in love!! This looks amazing.
Sues
I just love shredded pork in my tacos. This looks so fresh and delicious! I love the pico!! Great pictures too!
Amazing looking tacos! Nice job
The pork seasoning was perfect. I marinated the pork tenderloin with the rub overnight and then put the pork in a slow cooker on the low setting and added about 1/2 cup of chicken stock.. The pork shredded easily and was delicious. I bought fresh pico de gallo in the produce section of the grocery store and cut avocado into slices. This is a favorite and will be made again and again!