Pork Tacos

Ingredients

• 680 g (1½ lb)pork tenderloin, cut into 6 mm (¼-inch) cubes
• 15 ml (1 tbsp) eachchilli powder and ancho chilli powder
• 6.25 ml (1¼ tsp)salt
• 5 ml (1 tsp) eachgarlic powder, ground cumin and brown sugar
• 2.5 ml (½ tsp) eachdried oregano, smoked paprika, onion powder and ground coriander
• 1.25 ml (¼ tsp)pepper
• 1.25–2.5 ml (¼–½ tsp), optionalcayenne pepper
• 30 ml (2 tbsp)olive oil
• 45 ml (3 tbsp)mild chopped green chillies (half of a 113 g / 4 oz can)
• 15 ml (1 tbsp)apple cider vinegar
• 15 ml (1 tbsp)lime juice
• 1avocado
• 120 ml (½ cup)soured cream or Greek yoghurt
• 30 ml (2 tbsp)mayonnaise
• 15 ml (1 tbsp)lime juice
• 2.5 ml (½ tsp)salt
• 1.25 ml (¼ tsp)ground cumin
• 1.25 ml (¼ tsp)garlic powder
• 1 recipecorn salsa
• 10corn or flour tortillas, 15 cm (6-inch)
• To tastelime juice
• To tastehot sauce
• To taste, optionalcrumbled Cotija cheese

Instructions

1. 1

   Blend the crema

   Put all the avocado crema ingredients in a blender and blend until smooth, scraping down the sides as needed. It can be made up to 6 hours ahead; keep it in an airtight container in the fridge.

2. 2

   Prepare the salsa

   Make the corn salsa at any point before cooking the pork, then store it in the fridge.

3. 3

   Season the pork

   Pat the pork dry on the cutting board. Sprinkle over all the seasonings and toss until the cubes are evenly coated.

4. 4

   Cook the pork

   Heat the oil in a large cast-iron frying pan over medium-high heat. Add the pork in a single layer and brown for 1–2 minutes, then cook, stirring, just until done; avoid overcooking and aim for 63–68°C (145–155°F). When it is nearly cooked through, stir in the green chillies, lime juice and vinegar. Taste and add salt or cayenne to taste.

5. 5

   Assemble the tacos

   Fill the tortillas with pork, corn salsa and avocado crema. Finish with freshly squeezed lime juice, hot sauce to taste and Cotija, if using.

What are pork tacos?

Tacos are a Mexican dish built around a tortilla filled with a savoury topping and served with additions such as salsa and lime. This version uses tenderloin seasoned just before cooking rather than marinated, so it is well suited to a quick skillet meal.

The combination works through contrast: warm, spiced pork meets sweet, crunchy corn salsa and cool, creamy avocado sauce. The recipe refers to a separate corn salsa recipe, so make that component according to its own instructions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 24g protein, 31g carbs, 19g fat.

The pork provides most of the protein, while the tortillas and corn salsa contribute much of the carbohydrate. Olive oil, avocado, soured cream or yoghurt and mayonnaise account for much of the fat; Cotija adds more if used. For a more balanced plate, serve the tacos with extra vegetables or salsa alongside.

Seasoning the pork

Even cubes: Cut the tenderloin into similar-sized 6 mm cubes so the pieces cook at roughly the same rate. Patting them dry first helps the seasoning cling and gives the meat a better chance to brown.

Layered spices: Chilli powder, ancho chilli, cumin, coriander, paprika and oregano give the pork its savoury, warm flavour. Cayenne is optional, so leave it out or use the lower amount for a milder result.

Getting a good sear

Hot pan: Heat the oil over medium-high heat before adding the pork. A single layer gives the pieces contact with the pan; if they are crowded, they may release moisture and cook without browning well.

Brief cooking: Let the pork brown for 1–2 minutes before stirring, then keep cooking only until done. Add the green chillies, lime juice and vinegar when the pork is nearly cooked through, as directed.

Checking doneness

Temperature: The method gives a target of 63–68°C (145–155°F). Check a larger piece with a food thermometer, and take care not to leave these small cubes in the pan longer than needed.

Texture: The pork should be cooked through but still tender. Stirring frequently after the initial browning helps the small pieces finish evenly.

Making the avocado crema

Smooth texture: Blend the avocado with soured cream or Greek yoghurt, mayonnaise, lime juice, salt, cumin and garlic powder until no large pieces remain. Scrape the blender sides as needed to bring everything together.

Make ahead: The crema can be prepared up to 6 hours in advance and refrigerated in an airtight container. Stir or blend it briefly before serving if it has settled.

Choosing tortillas and toppings

Tortillas: Use corn or flour tortillas, as preferred. The recipe specifies 15 cm (6-inch) tortillas, a handy size for individual tacos.

Finishing touches: Lime juice brightens the rich crema and pork, while hot sauce adds extra heat. Crumbled Cotija is optional, so leave it off or add it at the table.

Planning the timing

Make-ahead parts: Prepare the corn salsa and crema before starting the pork; the salsa can be made any time beforehand, and the crema keeps chilled for up to 6 hours.

Last-minute cooking: Season the pork just before it goes into the pan, then cook it close to serving time. That keeps the pork warm and the tortillas and toppings ready to assemble.

Recipe notes & tips

• Cut the pork into evenly sized cubes so it cooks at a similar pace.
• Pat the pork dry before adding the spice mixture.
• Give the pork room in the pan rather than packing it in tightly.
• Prepare the crema and corn salsa ahead so assembly is quick.
• Taste the pork before serving and adjust salt or cayenne as needed.
• Put lime and hot sauce on the table so everyone can season their own tacos.

Variations

• Milder pork: Leave out the optional cayenne and use hot sauce only at the table.
• Flour tortillas: Choose the flour tortillas instead of corn for a softer, more pliable wrap.
• Greek yoghurt crema: Use Greek yoghurt in place of soured cream for the avocado sauce.
• Extra Cotija: Add more crumbled cheese at serving for a saltier finish.
• Less creamy topping: Spoon on a smaller amount of avocado crema and let the salsa provide more of the topping.

Common mistakes to avoid

• Wet pork: Pat the cubes dry before seasoning so they are less likely to steam in the pan.
• Crowded skillet: Cook in a single layer so the pork can brown rather than release moisture in a packed pan.
• Overcooked cubes: Start checking as the pork nears doneness and remove it once it reaches the recipe’s 63–68°C (145–155°F) target.
• Uneven pieces: Cut the tenderloin into similar-sized cubes so some pieces do not finish much earlier than others.
• Lumpy crema: Scrape down the blender sides and continue blending until the mixture is smooth.
• Soggy assembled tacos: Add the toppings just before serving rather than leaving filled tortillas to stand.

How to store

Refrigerate leftover pork, crema and corn salsa separately in covered containers and use within 3 days. Reheat the pork gently in a frying pan until hot, and assemble fresh tacos just before serving; keep the crema chilled.

Frequently asked questions