Mango Pork Tacos

I'm so excited because these delicious tacos are my first original recipe. They go perfectly with an ice cold margarita after a long day.

Ingredients (I was able to make about five tacos with these ingredients)

1/2 lb boneless pork loin

1 tablespoon of vegetable oil

1 teaspoon of cumin

1 teaspoon of paprika

Salt and pepper to taste

Corn tortillas

1 cup of diced mangoes

1/2 of a 4 oz can of green chiles

1/4 cup of red onions

Pepper jack cheese

Lettuce or pico de gallo (if you want)

I start by butterflying the pork, which is a technique used to make the meat thinner by cutting it in half. After that, cut the pork into cubes or small, bite size pieces.

Pour the vegetable oil into a pan over medium heat. Once the oil is hot, add the pork and season with salt, pepper, cumin and paprika.

Let the pork cook for about 5 minutes, stirring occasionally. If you cut the pork small enough, 5 minutes should be more than enough time.

Once the pork is cooked, removed the pan from heat and add the green chiles and onions to the pan. Be sure to scrape up any bits from the pork for extra flavor. Cook the vegetables with the pork for 2 minutes on low heat.

I am a mango lover so I always have some in the fridge. That's actually the main reason I decided to use them in tacos. They add a nice sweetness to counter the pork and chiles. You could either use frozen mango that have been thawed or dice mango slices. I diced some mango slices that I bought earlier that week from Trader Joes.

For the tortillas, you can either buy corn torillas in the bag or buy them in the box. I found that the boxed ones from a brand like Old El Paso. I decided to buy the Mission brand tortillas and heat them myself over the stove. I put them directly on the flame and waited until they developed some firmness and brown spots.

Once your tortillas are ready, fill them with the pork and vegetable mix, mangos, some pepper jack cheese and maybe a little bit of lettuce or pico de gallo.


I pair the tacos with a homemade mango margarita. This recipe is perfect for Cinco de Mayo or Taco Tuesday/any night of the week.