Grilled Pork Tacos with Tomatillo-Avocado Salsa
By Jessica RudolphPublished on April 28, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
2 tablespoons vegetable oil, divided2 teaspoons table salt, divided1 teaspoon grated lime zest plus 1 tablespoon juice1 teaspoon honey 1 teaspoon ground coriander 2 (1-pound) pork tenderloins, trimmed and sliced in half lengthwise8 ounces tomatillos, husks and stems removed, rinsed well and dried1 avocado, halved and pitted1 small onion (½ cut into 1-inch-thick wedges through root end, ½ chopped fine)8 to 10 (6-inch) flour tortillas ¾ cup chopped fresh cilantro, divided
Before You Begin
Serve with sliced jalapeños and crumbled cotija cheese.
Instructions
- Combine 1 tablespoon oil, 1 teaspoon salt, lime zest, honey, and coriander in small bowl. Pat pork dry with paper towels and rub with seasoning mixture. Brush tomatillos, cut sides of avocado, and onion wedges with remaining 1 tablespoon oil and sprinkle with ½ teaspoon salt.
- Grill pork, tomatillos, avocado (cut sides down), and onion wedges over hot fire until pork registers 140 degrees and vegetables are charred and tender, 6 to 12 minutes, flipping as needed for even browning. Transfer to cutting board and tent with foil. Grill tortillas until warmed, about 10 seconds per side. Wrap in foil to keep warm.
- Using spoon, scoop avocado flesh from skin into food processor. Add lime juice, ¼ cup cilantro, tomatillos, onion wedges, and remaining ½ teaspoon salt and pulse until roughly chopped, 4 to 6 pulses. Slice pork thin, arrange on tortillas, and top with salsa, chopped onion, and remaining ½ cup cilantro. Serve.
Time
45 minutesYield
Serves 4Ingredients
2 tablespoons vegetable oil, divided
2 teaspoons table salt, divided
1 teaspoon grated lime zest plus 1 tablespoon juice
1 teaspoon honey
1 teaspoon ground coriander
2 (1-pound) pork tenderloins, trimmed and sliced in half lengthwise
8 ounces tomatillos, husks and stems removed, rinsed well and dried
1 avocado, halved and pitted
1 small onion (½ cut into 1-inch-thick wedges through root end, ½ chopped fine)
8 to 10 (6-inch) flour tortillas
¾ cup chopped fresh cilantro, divided
Ingredients
2 tablespoons vegetable oil, divided
2 teaspoons table salt, divided
1 teaspoon grated lime zest plus 1 tablespoon juice
1 teaspoon honey
1 teaspoon ground coriander
2 (1-pound) pork tenderloins, trimmed and sliced in half lengthwise
8 ounces tomatillos, husks and stems removed, rinsed well and dried
1 avocado, halved and pitted
1 small onion (½ cut into 1-inch-thick wedges through root end, ½ chopped fine)
8 to 10 (6-inch) flour tortillas
¾ cup chopped fresh cilantro, divided
Ingredients
2 tablespoons vegetable oil, divided
2 teaspoons table salt, divided
1 teaspoon grated lime zest plus 1 tablespoon juice
1 teaspoon honey
1 teaspoon ground coriander
2 (1-pound) pork tenderloins, trimmed and sliced in half lengthwise
8 ounces tomatillos, husks and stems removed, rinsed well and dried
1 avocado, halved and pitted
1 small onion (½ cut into 1-inch-thick wedges through root end, ½ chopped fine)
8 to 10 (6-inch) flour tortillas
¾ cup chopped fresh cilantro, divided
Why This Recipe Works
Pork tenderloins made a quick-cooking taco filling; we halved the pork lengthwise to create more surface area to pick up flavorful charring on the grill, and we made a tasty rub with honey, lime zest, and coriander to spice up their mild flavor and add better browning. We also grilled tomatillos, onions, and avocado and then processed them together for a smoky-tangy salsa for topping.
Before You Begin
Serve with sliced jalapeños and crumbled cotija cheese.
Instructions
- Combine 1 tablespoon oil, 1 teaspoon salt, lime zest, honey, and coriander in small bowl. Pat pork dry with paper towels and rub with seasoning mixture. Brush tomatillos, cut sides of avocado, and onion wedges with remaining 1 tablespoon oil and sprinkle with ½ teaspoon salt.
- Grill pork, tomatillos, avocado (cut sides down), and onion wedges over hot fire until pork registers 140 degrees and vegetables are charred and tender, 6 to 12 minutes, flipping as needed for even browning. Transfer to cutting board and tent with foil. Grill tortillas until warmed, about 10 seconds per side. Wrap in foil to keep warm.
- Using spoon, scoop avocado flesh from skin into food processor. Add lime juice, ¼ cup cilantro, tomatillos, onion wedges, and remaining ½ teaspoon salt and pulse until roughly chopped, 4 to 6 pulses. Slice pork thin, arrange on tortillas, and top with salsa, chopped onion, and remaining ½ cup cilantro. Serve.
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