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Home Ground Pork Recipes / Pork Mince Recipes

Mouthwatering Pork Tacos with Mango Salsa

Pork Tacos With Mango Salsa
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I love Mexican as much as anybody, but I needed a break for a while after being in Austin, where Tex-Mex dominates. So Monday night, a month of being taco-free, I had a craving. Inspired by the 5-inch stack of corn tortillas in my fridge, I decided it was taco night, and I would tackle a more sophisticated taco–Pork Tacos With Mango Salsa.

Taco night was a staple in my household growing up. My mom would buy ground beef, taco seasoning, tortillas (either hard corn or soft flour), shredded cheese, salsa, and then chop up some tomatoes, lettuce, and olives if we felt like adventurous.

The goods were then laid out on the table, and dinner became a project, “build your tacos.” Again, it was delicious and fun. Monday night, though, I wanted something different, more complicated, that required me to think outside of the taco box. Enter, pork tacos with mango salsa (and fresh guacamole for chip dipping).

Pork Tacos With Mango Salsa

Mouthwatering Pork Tacos with Mango Salsa

Gretel ShawGretel Shaw
This pork tacos with mango salsa is a must-try. The salsa brings out new flavor that you will absolutely love at first bite.
5 from 1 vote
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Snack
Cuisine Mexican
Servings 6 people
Calories 354 kcal

Ingredients
 
 

Pork Tacos Ingredients

  • pork mince1 pound ground pork (minced pork)
  •  
    ½ medium grapefruit
  • Tabasco hot sauce bottle. Red and green sauce.1 tablespoon hot sauce
  • wooden bowl of salt1 dash salt
  • Ground black pepper pile, paths, top1 dash ground black pepper

Mango Salsa Ingredients

  •  
    1 large mango - chopped
  • Red pepper1 medium red pepper (red capsicum) - chopped
  • Green onions isolated on white⅔ cup green onions (scallions or green shallots) - chopped
  • big bunch of fresh green cilantro isolated¼ cup cilantro (coriander) - chopped
  • Fresh Ripe Lime2 tablespoons lime juice - fresh

Guacamole Ingredients

  • avocados isolated2 medium avocados - ripe
  • Green onions isolated on white¼ medium green onions (scallions or green shallots) - chopped
  • big bunch of fresh green cilantro isolated¼ cup cilantro - chopped
  • Fresh Ripe Lime2 medium limes - squeezed
  • Serrano peppers in a pile at the farmers market2 medium Serrano peppers - seeded and chopped
  • wooden bowl of salt1 dash salt
  • Ground black pepper pile, paths, top1 dash ground black pepper

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit for warming the tortillas. That’s the first step; all the other prep could be done simultaneously if you have help. If not, make your mango salsa first, the guacamole, then cook up the pork.
  • If you have a food processor, I’d recommend not wasting time chopping up everything too small and just sticking it all in the food processor to your desired salsa size. Combine all the ingredients in a bowl, give them a good stir, and use salt and pepper to taste. This is pretty easy but takes a bit because of the prep work.
  • Heat some oil in a skillet and get it good and hot. Pour the pork and its marinade into the skillet and brown it nicely. Hopefully, those citrusy and spicy flavours will sear into the pork as it cooks. Season it further to taste and keep hot.
  • Put the chopped guacamole ingredients (onion, cilantro, pepper) into a bowl and stir it. Scoop out both avocados flesh into the bowl and mash it into the other ingredients, more if you like it chunkier, less if you like it creamier. You could even put it in a food processor. Then, add the lemon juice and mix it around. Salt and pepper to taste.
  • Then, if you’re like me and are used to building your taco, arrange the guacamole, mango salsa, and pork on the table and load it on your warm tortillas as you please.

Nutrition

Calories: 354kcalCarbohydrates: 18gProtein: 15gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 54mgSodium: 122mgPotassium: 748mgFiber: 7gSugar: 8gVitamin A: 1586IUVitamin C: 65mgCalcium: 46mgIron: 2mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Mexican
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