These tasty pork tacos start with some leftover Apricot Glazed Grilled Pork tenderloin that gets thinly sliced then topped with charred corn salsa and cilantro lime sauce, bringing sweet, smoky and tangy flavors to each tortilla.
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Give leftover pork tenderloin a second dinner with these pork tacos with avocado corn salsa. This recipe is a great example of a cook once, eat twice situation. For these tacos I used leftover apricot glazed pork from another one of my recipes to give them a unique flavor. Adding both of these recipes to your weekly meal plan will help streamline your meal prep!
Contents:
How to make pork tacos
This recipe assumes you've already cooked the pork tenderloin, so if you are doing both at the same time, add about 20 minutes to the overall time. One of the best things about this recipe is that once you have the pork tenderloin and corn cooked, this is an extremely easy recipe to pull together as you basically just make the corn salsa and the sauce then assemble the tacos.
- Grill the corn: You want to start by grilling the corn so you give it time to cool down. You want to get a nice sear on the corn so be sure to leave it on the grill for at least 20 minutes total. If you need to grill the pork tenderloin, you can do it at the same time.
- Make the salsa: Once the corn is cool enough to handle, remove it from the cobs. I use a corn removal tool to make the process quick and easy, but a sharp knife also does the trick. Then you just mix the remaining ingredients in, though if you are not serving right away I'd recommend leaving the avocado out until just before you are ready to eat.
Assemble the taco: I like to warm my tortillas up a bit. You can wrap them in foil and put them on the grill if it's still warm. You can also wrap them in a paper towel and warm them in the microwave for about 20 seconds. If you like a bit of char on your tortillas and you have a gas stove, you can turn a burner on low and heat them right on the burner. Be sure to keep a VERY close eye on them so they don't catch fire.
Additional notes from the kitchen
- If you don't make the pork tenderloin ahead of time, you'll need to add about 15 minutes to the total time to make this recipe. As long as your grill is large enough, you can grill the tenderloin and the corn at the same time.
- If you want to include this recipe in your weekly meal prep, make the pork tenderloin, which is perfect for Sunday dinner, and then save the rest for these tacos. You can also make the corn salsa at the beginning of the week. It's good with tortilla chips as an afternoon snack if you want to make a little extra.
- You can also make the cilantro lime sauce in advance since it will keep for the entire week.
- I personally like to use white corn tortillas for tacos, however, regular corn tortillas work too. Flour tortillas are also an option if you prefer them to corn but they won't hold up quite as well to the heavy ingredients.
What goes with pork tacos?
One of the best things about tacos is they can really be a meal all on their own. If you want to add a salad to get some extra veggies in your diet I'd suggest this Chopped Kale Salad or this Watermelon, Feta & Mint Salad.
If you are looking for some other great taco recipes check out these Grilled Fish Tacos or these Elote Chicken Tacos.
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Pork Tacos with Avocado Corn Salsa
Ingredients
For the corn salsa:
- 2 ears of corn, husks removed
- 1 tablespoon grapeseed oil
- 2 teaspoons extra virgin olive oil
- juice and zest from one lime
- ¼ cup cilantro leaves, chopped
- ½ teaspoon hot sauce, optional
- ½ teaspoon sugar
- 1 avocado, diced
- salt and pepper to taste
For the cilantro lime sauce:
- ⅓ cup plain greek yogurt
- pinch of sea salt
- ¼ teaspoon sugar
- ½ teaspoon lime zest
- 1 tablespoon minced green onion
- ¼ cup cilantro leaves, chopped
- ¼ teaspoon finely minced jalapeño
For the tacos:
- 4 6" white or yellow corn tortillas
- 4-6 oz Apricot Glazed Pork Tenderloin, sliced into thin strips
- ½ cup crumbled queso fresco
Instructions
- Grill the corn. Preheat a grill, or grill pan, to medium-high heat. Brush the corn with grapeseed oil (you can substitute olive oil if you like). Place corn on the grill and cook for about 20 minutes, turning after 5 minutes or so on each side. You want the corn to be slightly charred. Remove from the grill and cool slightly.
- Make the salsa. Using a sharp knife or corn removal tool, remove corn from the cobs and place in a medium mixing bowl. Add the oil, lime juice, zest, cilantro, hot sauce, sugar and avocado. Mix well.
- Make the sauce. Add the yogurt, salt and sugar to a small bowl and stir to combine. Add the lime zest, green onion, cilantro and jalepeno. Mix until combined.
- Assemble the tacos. To assemble the tacos warm the tortillas either on the grill or in a skillet. Add the sliced pork and top with salsa, cilantro lime sauce and queso fresco. Garnish with extra cilantro if desired and serve immediately.
This post was originally published in December 2015. It was last updated in July 2025 with some new information and a slight modification to the original recipe.
Lucy @ Bake Play Smile
Yum!! Bookmarked! I need to go grocery shopping tomorrow so I know what I'll be getting. This looks great!!!
FoodieGirlChicago
Thanks Lucy!
Louisa [Living Lou]
What a combination of flavours! Love the sounds of the apricot glazed pork and that with the cilantro sauce and corn salsa sounds perfect.
Chris @ SimpleFood365
These look and sound delicious! We love tacos here and are always looking for a great variation to try! Pinning this one for later!
Annie @ Annie's Noms
Yum, yum, yum! These look so delicious! I love homemade tacos so much!
FoodieGirlChicago
Thanks Annie! I love tacos too - makes me think about coming up with some new taco recipes.....!
Vicky @ Avocdo Pesto
Haha gotta love updating the photos from old posts right?! I've done the same a few times and cannot even believe how horrible my photos were in the very beginning! This sounds delicious!
Brian Jones
This sounds delicious, I make up a huge amount of corn salsa during harvest season so am all prepared for this the sound of your pork is wonderful!
Anne Murphy
Oh, that salsa sounds good - making a note for next summer!
Jenna
I'm a big fan of your cook once, eat twice strategy!