Pork Tenderloin Tacos with Creamy Avocado Sauce, I am looking at you! A fresh, springtime take on Taco Tuesday is what I'm all about today. This recipe borrows from an earlier recipe, Chile Citrus-Roasted Pork Tenderloin and adds the creamy avocado sauce.
Here's how I make the pork tenderloin:
I love a good recipe that you can make ahead, make extra of, and use in different ways throughout the week. Planning your menus around 2 main proteins that have multiple uses - like rotisserie chicken, roasted pork tenderloin, salmon cakes, etc. can be such a good way to streamline your meal prepping and save you TIME in the kitchen. Here are some examples of what I mean:
- Rotisserie chicken = Lightened-Up Curried Chicken Salad + Lemony Chicken and Orzo Soup
- Italian Shredded Beef = Shredded Zesty Italian Beef Subs + Serve shredded over creamy polenta
- Salmon Cakes = Serve with aioli and a salad + Sliders and Slaw
- Chile Citrus-Roasted Pork Tenderloin = Serve as the protein on a salad + serve as tacos
You get the picture! Recipes that serve multiple purposes are one of my favorite things to create, and I hope this type serves you well in getting inspiration for making your menus exciting yet simple/approachable. So I'm repackaging the Chile Citrus-Roasted Pork Tenderloin I posted a few weeks ago and now showing you how I love to serve the meat as a taco filling!
These bright and flavorful tacos have the colors of spring and I am loving them so much right now. I've made them twice this month - once for the company and then again for Ryan and myself during the week. Serving grapefruit wedges in the tacos complements the flavor of the grapefruit juice in the pork rub. The bright and creamy avocado sauce pulls it all together and is a nice, cool contrast to the smoky/slightly spicy flavor of the pork. And you know what else I LOVE about the avocado sauce??? It stays green! Yes, you can use this for up to 5 days and it will stay a bright and beautiful shade of green, thanks to the acid from lime juice that is blended into the avocado flesh AND a good dose of baby spinach leaves for extra color. Once I've used it on the tacos, I love to use the leftovers as a sandwich spread, veggie dip, or as a salad dressing!
Have you had a chance to try the Citrus Chile-Rubbed Pork Tenderloin yet? If so, let me know how it turned out for you in the comments.
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Pork Tenderloin Tacos with Creamy Avocado Sauce
For the avocado sauce:
- 2 ripe avocados
- 1 cup baby spinach
- ¼ cup lime juice
- ½ cup water
- ½ cup cilantro + leaves
- 1 small clove garlic
- 1 small jalapeno seeds and ribs removed
- 1 teaspoon cumin
- ½ teaspoon salt and pepper
For the tacos:
- 1 recipe Citrus Chile-Rubbed Pork Tenderloin
- Corn tortillas I LOVE La Tortilla Factory Handmade-Style Corn and Wheat Blend!, warmed
- Grapefruit Wedges
- Thinly sliced jicama or your favorite cabbage
For the avocado sauce:
- Combine all ingredients in a blender and blend on medium-high until smooth. Adjust seasonings to taste. Transfer to an airtight container and refrigerate until ready to use. The sauce will keep in the fridge (and stays green!) for up to 5 days.
For the tacos:
- Place thin slices of the pork tenderloin in a warm tortilla. Top with grapefruit segments and a few thin slices of jicama (or cabbage). Drizzle with avocado sauce and enjoy!
Shop the tools I used to make this recipe!