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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 tacos. 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. The tacos were so good that I had to control myself and eat only two (I could have had four). We loved the spicy pork with the creamy guacamole and the pico de gallo was tangy with a bit of heat. It was a nice dinner that we all enjoyed- my kids ate every last bite.

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

Dice tomatoes and remove as many seeds as possible. Dice onion and jalapeno, chop cilantro, and mince the garlic. Combine ingredients in a bowl and add lime juice, salt, and pepper. Stir gently until mixed thoroughly.

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

Heat 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.

Place the black beans (rinsed and drained) in a pan, season with a touch of garlic powder, salt, and pepper to taste, and cook over medium-low heat until warm.

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 Gaucamole

Thanks for the great plates, Brooks!

Click here for a printable version of this recipe

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  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!