Tender pork tenderloin, simply seasoned and quickly cooked on the stove, makes these Pork Tacos a fast weeknight favorite. Ready in about 15 minutes, this recipe is versatile—top the tacos with your favorites, though pineapple salsa and cilantro lime sauce are particularly delicious with the pork.
Table of contents
- Ingredients
- Instructions
- Optional toppings
- Storage and reheating
- What to serve with them
- More taco recipes
Meet a truly easy and reliable taco recipe. These pork tacos are built around lean pork tenderloin: dice, toss with taco seasoning, and pan-sear for about five minutes. That’s it—three simple steps and a flavorful meal. If you have a few extra minutes, top them with fresh pineapple salsa and a bright cilantro-lime sauce for contrast. If not, store-bought salsa and a squeeze of lime work just fine for a quick dinner ready in about 15 minutes.
Pork tenderloin is lean and cooks quickly, similar in leanness to boneless, skinless chicken breast. Because this cut is tender, there’s no need for a long marinate or slow cooking—just season and sauté. These tacos are perfect for weeknights, and the seasoned pork also works great in burritos, bowls, or on top of nachos.
Ingredients
All ingredients can be gluten free when using corn tortillas. If you use a store-bought taco seasoning, check the label to confirm it’s gluten-free.
- Pork tenderloin – a lean, tender cut that cooks quickly. Pork tenderloin differs from pork loin: the tenderloin is a smaller, thin muscle (typically 1–1.5 pounds), while the loin is a larger roast (often 3–5 pounds). Use tenderloin for this quick recipe.
- Taco seasoning – a simple homemade blend works great: chili powder, ground cumin, paprika, salt, garlic powder, and onion powder. Mix and store a batch in the pantry, or use a store-bought seasoning.
- Avocado oil – or another neutral oil such as canola or light olive oil.
- Tortillas – corn tortillas are recommended for a gluten-free option, but 6-inch flour tortillas also work if you prefer.
- Pineapple salsa (optional) – a fresh, fruity salsa brightens these tacos. Make it up to 24 hours ahead and refrigerate.
Instructions
Step-by-step directions make this recipe quick to follow. The full ingredient amounts and a printable card are listed below.
- Cut the pork tenderloin into ½-inch pieces. Toss the pieces in taco seasoning until they are evenly coated.
- Heat the oil in a large skillet over medium-high heat. Add the seasoned pork and cook for about 5 minutes, stirring occasionally so all sides brown.
- Remove the skillet from the heat. Spoon the pork into warm tortillas and add desired toppings.
That’s it—three simple steps to juicy, well-seasoned pork tacos. Leftover pork is also excellent in burritos, taco bowls, or as a protein topping for nachos.
Optional toppings
Pineapple salsa and cilantro-lime sauce add bright, complementary flavors, but you can keep toppings simple or mix and match from the list below.
- Sliced red onion or quick pickled onions
- Fresh cilantro
- Hot sauce
- Shredded lettuce or cabbage
- Diced tomatoes or pico de gallo
- Mango or pineapple salsa
- Diced avocado or guacamole
- Lime wedges to squeeze over the tacos
- Queso fresco or cotija cheese
Storage and reheating
Store leftover cooked pork in an airtight container in the refrigerator for up to 5 days.
Reheat gently in a skillet over medium-high heat for 2–3 minutes, stirring until warmed through.
What to serve with them
Complement these tacos with classic Mexican sides for a full meal:
- Mexican rice
- Mexican black beans
- Cilantro-lime rice
- Mexican street corn pasta salad
- Pickled vegetables (onions, carrots, jalapeños)
More taco recipes
Try these variations throughout the month to keep Taco Night exciting:
Quesabirria Tacos
Slow Cooker Shredded Beef Tacos
Grilled Shrimp Tacos with Avocado Salsa
Mushroom Tacos
Chicken Tinga
Steak Tacos with Chili Lime Marinade
Pork Tacos
Ingredients
- 1 ½ pounds pork tenderloin, diced into small ½ inch pieces
- 3 tablespoons taco seasoning (see note for homemade blend)
- 3 tablespoons avocado oil or other vegetable oil
- 12 small tortillas (corn or 6-inch flour)
Optional toppings
- 1 cup pineapple salsa
- ½ cup cilantro-lime sauce
Instructions
- Dice the pork tenderloin into ½-inch pieces, then toss with taco seasoning until evenly coated.
- Heat the avocado oil in a large skillet over medium-high heat.
- Add the pork and cook for about 5 minutes, stirring occasionally, until cooked through and browned.
- Remove from heat and spoon the pork into warm tortillas.
- Top with your preferred toppings—pineapple salsa and cilantro-lime sauce are excellent choices.
Notes
- Storage: Store leftover cooked pork in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium-high heat for 2–3 minutes.
- Gluten-free option: This recipe is gluten free when served on corn tortillas. Check labels on any store-bought taco seasoning to ensure it contains no gluten.
- Homemade taco seasoning idea: Mix chili powder, ground cumin, smoked or sweet paprika, garlic powder, onion powder, and salt to taste.
Nutrition Facts
Serving: 1 taco
Calories: 192 kcal
Carbohydrates: 15 g
Protein: 14 g
Fat: 8 g (Saturated Fat: 2 g)
Cholesterol: 37 mg • Sodium: 301 mg • Fiber: 1 g • Sugar: 1 g