coconut-lime pork tacos
Cook time
Total time
  • 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
  1. Let's first prep all of the ingredients. Chop up your onion and thinly slice your garlic clove.
  2. 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.
  3. Measure out the coconut milk and pineapple juice, and squeeze up the 2 tablespoons of lime juice. Drain and rinse the black beans.
  4. 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.
  5. 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.
  6. Stir the onions occasionally until they've softened, abut 3-5 minutes.
  7. Push the onion and garlic to the sides of the pan and add the cumin, chili powder, oregano, paprika and cayenne pepper.
  8. Let the spices sizzle in the pan until they're toasted and fragrant, about 1 minute.
  9. Stir the onions and spices together well, so that all of the onions are evenly coated with the spices.
  10. 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.
  11. 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.
  12. Add in the coconut milk, turn down the heat to low, and simmer for about 5 minutes, until thickened.
  13. 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.
  14. Now it's time to heat up the tortillas. You can heat up the tortillas one of three ways.
  15. Throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20
  16. seconds per side.
  17. 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.
  18. 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.
  19. You don’t have to heat up the corn tortillas, but they taste SO much better when you do, seriously, give it a try.
  20. Top each tortilla with the ground pork, some diced avocado, cilantro and some crumbled queso fresco or Cotija cheese.
Nutrition Information
Serving size: 4-6
Recipe by Marin Mama Cooks at