Taco Tuesday just got an upgrade! These lime-marinated Mexican Pork Tenderloin Tacos don't take much longer to make than a standard ground beef taco, but the flavor is far superior.
If your family enjoys tacos, why not surprise them with a new kind of taco? Something other than ground beef (not that there's anything wrong with that). Lime Marinated Mexican Pork Tenderloin Tacos will shake up their routine, and wake up their taste buds!
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At our house, we've never got into the whole Taco Tuesday thing. It's not that we don't like tacos. We do. But I like variety, and I don't think I could survive very long having the same thing every Tuesday, week after week. Yes, I'm overreacting...but not by much.
The ingredient list:
- Pork tenderloin
- Fresh lime juice
- Taco seasoning
- Salt and pepper
- Avocado oil
- Refried beans
- canned fire-roasted chiles
- Prepared Salsa
- Cilantro paste
- Avocados
- Shredded Monterey jack cheese
- Flour tortillas
- Sour cream (optional and not shown)
- Fresh Cilantro for garnish
The easy step-by-step instructions:
- Squeeze fresh lime juice on pork tenderloin pieces that have been trimmed of the silver skin (optional).
- Allow the pork to sit for 15 minutes and then season with salt, pepper, and taco seasoning mix (I used the low sodium variety).
- Drizzle the seasoned pork tender with avocado oil and place it in a preheated 400-degree oven for 35 minutes.
- Meanwhile, stir together the refried beans, fire-roasted chiles, and cilantro paste.
- For easier filling of the flour tortillas, use the underside of a muffin tin to hold the tortillas in place and layer the beans, sliced pork, avocado slices, shredded cheese, and salsa.
- Serve hot, and enjoy!!
How many tacos will this recipe make?
This recipe for Lime Marinated Mexican Pork Tenderloin Tacos makes approximately 8 large tacos, using 8" round flour tortillas. I used 3 hearty slices of pork tenderloin for each taco, approximately ½ cup of the flavored refried beans, 3 slices of avocado along with cheese, salsa, and a pinch of fresh cilantro on each.
A dollop of sour cream would be a delicious addition to these tacos but unfortunately, I'd forgotten to use that ingredient, even though I'd meant to.
As always, feel free to add or delete any of these ingredients to suit your own tastes and taco preferences.
Additional pork recipes:
- Dill Pickle Pork Chops
- Honey Dijon Pork Tenderloin
- Garlic Lovers Pork Chops
- Cool Ranch Pork Chops
- One Pan Ponzu Pork Chops with Sweet Potatoes and Apples
- German Pork Ribs with Sauerkraut
- French Onion Pork Chops
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Printable Recipe Card
Lime Marinated Mexican Pork Tenderloin Tacos
Ingredients
- 1 pork tenderloin
- 2 limes
- 1 package taco seasoning low-sodium
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil
- 1 can (15 ounces) refried beans
- 1 can (4 ounces) fire roasted chiles
- 1 cup salsa
- 2 avocados sliced
- 1 tablespoon cilantro paste
- 1 cup Monterey Jack cheese shredded
- 16 8" flour tortillas
- sour cream (optional)
Instructions
- Preheat the oven to 400-degrees.
- Place the pork into a baking dish. Squeeze the juice from one lime over the pork and allow the meat to sit at room temperature for 15 minutes.
- Season the lime marinated pork with salt, pepper, and the package of taco seasoning. Drizzle the seasoned pork with avocado oil.
- Roast the pork tenderloin in the preheated oven for 30 minutes.
- While the pork is roasting, combine the refried beans, cilantro paste, and fire roasted chiles. Stir well.
- Remove the pork from the oven and allow the pork to sit for 5-10 minutes before slicing.
- Layer the taco ingredients (bean mixture, pork, avocado slices, salsa, and Monterey Jack cheese) into the flour tortillas and top with fresh cilantro leaves and lime wedges if desired.
Notes
Nutrition
I sincerely hope you've enjoyed today's recipe for Pork Tenderloin Tacos as much as I've enjoyed bringing it to you.
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vcomments says
Stay away from store bought taco seasoning, it's got tons of sodium, even the low sodium packages. You can easily make your own with a handful of spices without the salt, recipe easily found online. At least this is how I will approach this recipe.
Renée says
That's great, and I totally get it.
I hardly ever use it myself, but since I had it in my pantry and I wanted to make a recipe that was less intimidating for people who don't feel comfortable in the kitchen,
that's what I used.
Thanks for your feedback. Use whatever you prefer. That's what my recipes are all about.
Take good care,
Renee
Cheryl Anne Gafner says
Hi Renee!
I was SOOOOOOOO impetuous, I went hung ho and sliced the porkloin first and seasoned it all in a bag and it looks like fajita meat! It smells amazing! I'm hoping it has a crunchy texture and I will keep you posted on my result! Thank you in advance!
Renée says
I'm all for making a recipe your own, Cheryl! Good for you!!
Renee
Aimee Shugarman says
Taco Tuesday just got a little better!
Julie says
I am just drooling looking at these tacos! I love Mexican food and this recipe is on my must make list!