Pork Tacos With Corn-Jicama Salsa And Guacamole

Name: Pork Tacos With Corn-Jicama Salsa And Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa:; 1/2 cup fresh corn kernels; 1/2 cup finely diced peeled jicama; 1/2 cup canned black beans, rinsed and drained; 2 tablespoons chopped fresh cilantro; 1 tablespoon fresh lime juice; 1/4 teaspoon ground cumin; 1/4 teaspoon salt; Guacamole:; 1 cup cubed peeled avocado; 1 1/2 tablespoons fresh lime juice; 1/4 teaspoon salt; 1/4 cup finely chopped seeded tomato; Tacos:; 2 teaspoons chili powder; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1 pound pork tenderloin, cut into 2 x 1/8-inch strips; Cooking spray; 8 (6-inch) corn tortillas

Servings: persons

Salsa:
1/2 cup fresh corn kernels
1/2 cup finely diced peeled jicama
1/2 cup canned black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
Guacamole:
1 cup cubed peeled avocado
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 cup finely chopped seeded tomato
Tacos:
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1 pound pork tenderloin, cut into 2 x 1/8-inch strips
Cooking spray
8 (6-inch) corn tortillas

1
To prepare salsa, combine corn, jicama, black beans, cilantro, 1 tablespoon juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; toss gently to combine. Cover and chill.
2
To prepare guacamole, combine avocado, 1 1/2 tablespoons juice, and 1/4 teaspoon salt in a small bowl; mash with a fork until well blended. Stir in tomato. Place a sheet of plastic wrap directly on avocado mixture; set aside.
3
To prepare tacos, combine chili powder, oregano, 1 teaspoon cumin, and 1/4 teaspoon salt in a shallow dish. Add pork to spice mixture; toss to coat.
4
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; saute 4 minutes or until done, turning occasionally. Remove pork from pan; keep warm.
5
Wipe pan clean with paper towels; recoat with cooking spray. Add 2 tortillas to pan; cook 30 seconds on each side or until soft. Remove from pan; keep warm. Repeat procedure with remaining tortillas and cooking spray.
6
Spread about 1 1/2 tablespoons guacamole onto each tortilla; top each tortilla with about 1/4 cup pork and about 2 tablespoons salsa. Fold tortillas in half.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Salsa:, 1/2 cup fresh corn kernels, 1/2 cup finely diced peeled jicama, 1/2 cup canned black beans, rinsed and drained, and more.

Yes, Pork Tacos With Corn-Jicama Salsa And Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!