Pork Tenderloin Tacos with Avocado Salsa


This recipe can be easily made using leftover Spice-Roasted Pork Tenderloin for a meal that comes together in a snap. You'll need two for these tacos, thinly sliced and rewarmed.

Pork Tenderloin Tacos with Avocado Salsa

© Matt Armendariz

Total Time:
20 mins
4 servings


  • 1/2 small red onion, cut into 1/4-inch dice

  • 2 tablespoons red wine vinegar

  • 1 medium tomato, cut into 1/2-inch dice

  • 1 Hass avocado, cut into 1/2-inch dice

  • 1 teaspoon minced chipotle in adobo

  • 1/2 teaspoon chopped fresh oregano

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2 reserved Spice-Roasted Pork Tenderloins, thinly sliced and warmed up

  • Warm tortillas, for serving


  1. In a medium bowl, mix the onion with the red wine vinegar and let stand for 10 minutes. Add the tomato, avocado, chipotle, oregano, and olive oil; season with salt and pepper and toss gently. Fill warm tortillas with the sliced pork, top with the salsa, and serve.

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