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Pork Tacos with Fresh Pico de Gallo and Guacamole

Pork Tacos with Fresh Pico de Gallo and Guacamole

We love Mexican food, especially 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.

How to Make Pork Tacos with Fresh Pico de Gallo and Guacamole

Dry Rub:

  • 1 pork tenderloin, diced into bite-size chunks
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • Sea salt and fresh cracked pepper to taste (I did 1/2 tsp of each)

Combine all ingredients in a large zip lock bag and mix until all the diced pork is equally covered in the dry rub. Marinate in the refrigerator for at least 2 hours.

Pico de Gallo:

  • 2 large ripe tomatoes, diced and seeded
  • 1/2 sweet yellow onion or red onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 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

Make the pico de gallo by combining the tomatoes, onion, cilantro, jalapeno, and garlic. in a bowl. Add lime juice, salt, and pepper, to taste. Stir gently until mixed thoroughly; set aside to allow flavors time to mingle.

Pork Tacos with Fresh Pico de Gallo and Gaucamole

Other Ingredients:

  • 1 tsp olive oil
  • Corn tortillas
  • Fresh guacamole
  • Cotija cheese, grated
  • Black beans
  • Lime wedges

Cook the pork by heating the olive oil in a large skillet over medium-high heat. Once the pan is really hot add the pork and cook for 5-7 minutes or until the pork is cooked through. Set aside.

Meanwhile, cook the black beans (rinsed and drained) in a small saucepan over medium low heat, season with a touch of garlic powder, salt, and pepper to taste, and cook until warm, stirring occasionally.

Cook the tortillas in a dry skillet over medium heat for 45 – 60 seconds on each side or until soft and pliable.

Build tacos with pork, black beans, cotija cheese, pico de Gallo, and guacamole. Don’t forget a squeeze of fresh lime juice right before you eat it. Enjoy.

Pork Tacos with Fresh Pico de Gallo and Guacamole

 

Pork Tacos with Fresh Pico de Gallo and Guacamole

Pork Tacos with Fresh Pico de Gallo and Guacamole

Prep Time: 30 minutes
Cook Time: 10 minutes
Marinating Time:: 2 hours
Total Time: 2 hours 40 minutes
Course: Main
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

Dry Rub:

  • 1 pork tenderloin diced into bite-size chunks
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp oregano
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • Sea salt and fresh cracked pepper to taste I did 1/2 tsp of each

Pico de Gallo:

  • 2 large ripe tomatoes diced and seeded
  • ½ sweet yellow onion or red onion diced
  • ½ cup fresh cilantro chopped
  • ½ 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 tsp olive oil
  • Corn tortillas
  • Fresh guacamole
  • Cotija cheese grated
  • Black beans
  • Lime wedges

Instructions

  • Make the dry rub by combining all ingredients in a large zip lock bag and mix until all the diced pork is equally covered in the dry rub.
  • Marinate in the refrigerator for at least 2 hours.
  • Make the pico de gallo by combining the tomatoes, onion, jalapeno, cilantro, and garlic. in a bowl. Add lime juice, salt, and pepper, to taste. Stir gently until mixed thoroughly; 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 pan is really hot add the pork and cook for 5-7 minutes or until the pork is cooked through. Set aside.
  • Meanwhile, cook the black beans (rinsed and drained) in a small saucepan over medium low heat, season with a touch of garlic powder, salt, and pepper to taste, and cook until warm, stirring occasionally.
  • Cook the tortillas in a dry skillet over medium heat for 45 - 60 seconds on each side or until soft and pliable.
  • Build tacos with pork, black beans, cotija cheese, pico de Gallo, and guacamole. Don't forget a squeeze of fresh lime juice right before you eat it. Enjoy.
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22 Comments

  1. 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,

  2. 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. 🙂

  3. 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.

  4. pig, avocado, pico de gallo…yeah, i could’ve eaten the whole shebang. what a beautiful and delicious meal!

  5. You might like to have a look at Mexico Cooks! to see more wonderful recipes, food posts, and cultural tidbits.

  6. Hi Pam … wanted to let you know that I posted a carnitas taco recipe and suggested folks check out your recipe as well.

  7. 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.

  8. I just love shredded pork in my tacos. This looks so fresh and delicious! I love the pico!! Great pictures too!

  9. 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!