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Pork Tacos with Avocado and Fresh Pico de Gallo

It’s super simple to make this taco dinner and your family will think it’s super delicious.

Pork Tacos with Avocado and Fresh Pico de Gallo
Pork Tacos with Avocado and Fresh Pico de Gallo
Prep time:
Total time:



  • 2 tomatoes, cored and cut into small dice
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 tablespoons to 1/4 cup minced pickled jalapeño (depending on how spicy you like it)
  • 1/4 cup minced cilantro
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • 1/2 pork tenderloin from the master recipe, cut into thin strips
  • 1/2 vegetables from previous recipe
  • Twelve 8-inch flour tortillas
  • 2 avocadoes, peeled and sliced
  • 1 cup shredded Colby Jack cheese
  • 1 lime, quartered, for squeezing over the assembled taco


  1. In a medium bowl, combine the tomato, shallot, garlic, jalapeño, cilantro and lime juice. Toss together along with a sprinkle of salt and pepper. Taste and season with more salt, pepper, jalapeño or lime juice if it needs it.
  2. Warm the pork and vegetables in the microwave for about 1 minute or until hot. Wrap the tortillas in a dish towel and microwave for 20 to 30 seconds or until they’re warm and pliable.
  3. In separate bowls, arrange the pork, vegetables, salsa, avocado, cheese, tortillas and lime on the table and let everyone make their own tacos just the way they like them.
Carla Snyder in her kitchen
By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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