I know the name for these tacos sounds a bit strange, but believe me, they don’t taste strange, in fact they taste pretty darn amazing. I never thought coconut milk, lime and pineapple juice would be a winning combination with ground pork, but they really compliment the pork, and add a nice tropical flavor. The coconut milk while adding flavor and richness to the ground pork, also helps to keep it moist. These tacos may look complicated, but they’re not. You can have these on the table in less than 30 minutes, making them another easy weeknight meal. Who doesn’t love that? Please don’t be scared off by the long list of ingredients listed below, most of the ingredients are spices, in fact, I had most of the ingredients on hand the first time I made these up, except the pork, coconut milk and pineapple juice.
I purchased a small glass bottle of pineapple juice and have since made these tacos 3 times, so I’m definitely using up the juice. I’ve also added the juice to a couple of smoothies as well. The family rated these tacos a 10! Eli wasn’t too sure about them the first time, but he’s come around and now loves them. Why not give them a try on your next taco Tuesday night, they’re a nice break from the typical beef or chicken tacos.
coconut-lime pork tacos:
recipe from food 52
serves 4-6
- 1 pound ground pork – You can also use ground dark meat turkey
- 1 small yellow onion, finely chopped
- 1 large garlic clove, thinly sliced
- fine kosher or sea salt
- freshly ground pepper
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon Spanish smoked paprika
- 1/8 teaspoon cayenne pepper or more to taste
- 2/3 cup full-fat coconut milk, stirred – the full fat coconut milk is sold in the cans, not the cartons
- 3 tablespoons pineapple juice
- 1-2 tablespoons freshly squeezed lime juice (1 lime) – We used 2 tablespoons
- 1 15-ounce can of black beans – drained and rinsed, or 2 cups cooked black beans
- 1 large avocado, diced
- crumbled queso fresco or Cotija cheese – both cheeses are similar in taste and texture that it doesn’t really matter which one you use
- fresh cilantro leaves
- soft corn or flour tortillas – We always use these white corn tortillas from La Tortilla Factory
Let’s first prep all of the ingredients. Chop up your onion and thinly slice your garlic clove. Get out a small bowl and add to it the cumin, chili powder, oregano, paprika and cayenne pepper. You will be adding all of these spices at the same time, so it helps to have them all in one small bowl ready to go.
Measure out the coconut milk and pineapple juice, and squeeze up the 2 tablespoons of lime juice. Drain and rinse the black beans. I really measure everything out and put them in small bowls, so when I’m sauteing the meat I can quickly add in each ingredient.
In a large skillet, heat one tablespoon of olive oil over medium heat. Add the onion, garlic, and a large pinch of salt and pepper.
Stir the onions occasionally until they’ve softened, abut 3-5 minutes.
Push the onion and garlic to the sides of the pan and add the cumin, chili powder, oregano, paprika and cayenne pepper.
Let the spices sizzle in the pan until they’re toasted and fragrant, about 1 minute.
Stir the onions and spices together well, so that all of the onions are evenly coated with the spices.
Add the ground pork to the pan. Turn the heat up to medium-high, and occasionally stir the ground pork, breaking up any large chunks of pork, until the pork is just cooked through.
Remove any excess fat from the pan if needed. The pork I purchased was 98% fat-free, so there wasn’t any extra fat to get rid off.
Add in the coconut milk, turn down the heat to low, and simmer for about 5 minutes, until thickened.
Stir in the black beans, pineapple juice and the 1-2 tablespoons lime juice, and cook for an additional minute or two. Give the mixture a taste and add any additional salt or pepper.
Now it’s time to heat up the tortillas. You can heat up the tortillas one of three ways.
Throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20
seconds per side.
Don’t feel like turning on the grill? Then turn on your stove. Set your burner to low and put the tortilla on top of the grate and cook for about 20 seconds per side, or until you get it browned to your liking. Use a pair of tongs to flip the tortilla.
Don’t have a stove with burners? That’s ok. Just heat up a dry, heavy skillet over medium-high heat. Warm and slightly blister each tortilla, about 30 seconds per side.
You don’t have to heat up the corn tortillas, but they taste SO much better when you do, seriously, give it a try.
Top each tortilla with the ground pork, some diced avocado, cilantro and some crumbled queso fresco or Cotija cheese.
- 1 pound ground pork - You can also use ground dark meat turkey
- 1 small yellow onion, finely chopped
- 1 large garlic clove, thinly sliced
- fine kosher or sea salt
- freshly ground pepper
- 1½ teaspoons ground cumin
- 1½ teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon Spanish smoked paprika
- ⅛ teaspoon cayenne pepper or more to taste
- ⅔ cup full-fat coconut milk, stirred - the full fat coconut milk is sold in the cans, not the cartons
- 3 tablespoons pineapple juice
- 1-2 tablespoons freshly squeezed lime juice (1 lime) - We used 2 tablespoons
- 1 15-ounce can of black beans - drained and rinsed, or 2 cups cooked black beans
- 1 large avocado, diced
- crumbled queso fresco or Cotija cheese - both cheeses are similar in taste and texture that it doesn’t really matter which one you use
- fresh cilantro leaves
- soft corn or flour tortillas - We always use these white corn tortillas from La Tortilla Factory
- Let's first prep all of the ingredients. Chop up your onion and thinly slice your garlic clove.
- Get out a small bowl and add to it the cumin, chili powder, oregano, paprika and cayenne pepper. You will be adding all of these spices at the same time, so it helps to have them all in one small bowl ready to go.
- Measure out the coconut milk and pineapple juice, and squeeze up the 2 tablespoons of lime juice. Drain and rinse the black beans.
- I really measure everything out and put them in small bowls so when I'm sautéing the meat I can quickly add in each ingredient.
- In a large skillet, heat one tablespoon of olive oil over medium heat. Add the onion, garlic, and a large pinch of salt and pepper.
- Stir the onions occasionally until they've softened, abut 3-5 minutes.
- Push the onion and garlic to the sides of the pan and add the cumin, chili powder, oregano, paprika and cayenne pepper.
- Let the spices sizzle in the pan until they're toasted and fragrant, about 1 minute.
- Stir the onions and spices together well, so that all of the onions are evenly coated with the spices.
- Add the ground pork to the pan. Turn the heat up to medium-high, and occasionally stir the ground pork, breaking up any large chunks of pork, until the pork is just cooked through.
- Remove any excess fat from the pan if needed. The pork I purchased was 98% fat-free, so there wasn't any extra fat to get rid off.
- Add in the coconut milk, turn down the heat to low, and simmer for about 5 minutes, until thickened.
- Stir in the black beans, pineapple juice and the 1-2 tablespoons lime juice, and cook for an additional minute or two. Give the mixture a taste and add any additional salt or pepper.
- Now it's time to heat up the tortillas. You can heat up the tortillas one of three ways.
- Throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20
- seconds per side.
- Don’t feel like turning on the grill? Then turn on your stove. Set your burner to low and put the tortilla on top of the grate and cook for about 20 seconds per side, or until you get it browned to your liking. Use a pair of tongs to flip the tortilla.
- Don’t have a stove with burners? That’s ok. Just heat up a dry, heavy skillet over medium-high heat. Warm and slightly blister each tortilla, about 30 seconds per side.
- You don’t have to heat up the corn tortillas, but they taste SO much better when you do, seriously, give it a try.
- Top each tortilla with the ground pork, some diced avocado, cilantro and some crumbled queso fresco or Cotija cheese.
Excellent! I always miss this dish when it’s gone.
I made these tonight, and they were insane! I have already forwarded the recipe to my friends and family! Thanks Jackie! I can’t wait to make them again. 🙂
-Belinda
AWESOME Belinda! I’m so happy to hear that the family loved these tacos! Yippee! I can’t wait to see George next and ask him about them! Thanks for passing on my blog to your peeps girl! I always appreciate that! xoxo, Jacquelyn
These were fantastic! Saved to my favorite recipes board.
Yay! I’m so happy to hear that you loved these tacos and that they made it to your favorites list! 🙂
love love love port tacos. Pineapple juice seems like an interesting addition…how could it not be good?! lime is my favorite pairing for a taco. Brings so much freshness. I literally don’t feel like i’m eating a taco without it. Thats why I don’t eat at taco bell haha…well, and for other reasons!
I made these last night and they were DELICIOUS!! Because I live in Western Australia, I had to make a few subsitutions because not all of our stores are Mexican Food Friendly. I used borlotti beans instead of black beans, cheddar cheese, flour tortillas, and added about six baby yellow squash. (don’t wrinkle your nose-it worked).
We also topped them with some Greek Yogart. Lovely meal-and easily enough for four.
Thank you Jackie!
Hi Linda! I’m totally not turning my nose and I love that you used some unique ingredients and made them your own. That’s what I love about cooking, you can take a recipe as a base and then add to it to suit your taste buds and availability of ingredients. You sound like you’re very creative in the kitchen 🙂 xoxo, Jackie
I’m not afraid to tinker a bit, and sometimes my husband thinks I’ve lost it, but it should be fun. I find your recipes and approach so inspiring Jackie. I get such a friendly and approachable feeling across my iPad when I read your blog. I’m a fan! Lxxx ( everything is backwards down under!)
Awww… Linda you’re so sweet! Thanks so much for your amazing comment, you made my day 🙂 Lxxx, Jackie
Wow….you had me a coconut lime!
I never would have thought to combine all those flavors together, but they sound wonderful. And I can always use a new taco idea, thanks!
These sound delicious and such a great combination of flavors! I love that it looks easy to put together too. I have got to try these! Do you know it’s been a year since we’ve been following each other and every single thing you’ve posted looks delicious to me! There’s not been one thing that I haven’t said, “I have GOT to try this!” Thanks for all your amazing recipes and the wonderful spirit in which you share them. 🙂 xoxo, Sharon
Tacos with Pork ? sounds delicious Jackie!! Love the idea! Yummy…..
Nothing about this recipe seems strange to me…it just looks absolutely fabulous! What an amazing combination of flavors. And, by the way, I could easily live on tacos.
These look absolutely delicious.. the coconut, pineapple, and lime sounds like a winning combination. I’ll definitely try these with the pork, but then I’d also love to try it with ground turkey and see how they compare. I’ve never been a big fan of pork, Zack is though so he’ll be overjoyed with these!
These sound and look amazing! I’m going to have to give them a try next week. I bet they’d also be great as lettuce wraps!
Made these tonight except I didn’t have the pineapple juice but they were still delicious. I’ll definitely be making them again in the future.
We use a lot of coconut, lime, pineapple, (pumkin) in our curry dishes. Gonna give this latin style a try.
Great call Clinton! I need to make up some curry dishes next! Do you have any good recipes for me to try?