Roasted Pork Tacos with Pico de Gallo (Tacos de Cerdo)

These vibrant tacos pair lean pork tenderloin with a fresh, nutrient-packed pico de gallo for a satisfying, high-protein meal.

Ingredients

• 1 pound pork tenderloin · 650 kcal
• 2 tablespoons olive oil · 269 kcal
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 12 corn tortillas (4-inch) · 419 kcal
• 3 tomatoes, finely diced · 106 kcal
• 1/2 cup fresh cilantro, chopped · 5 kcal
• 1/2 cup red onion, finely diced · 38 kcal
• 2 serrano peppers, chopped · 4 kcal
• Juice of 2 lemons · 21 kcal
• Salt and pepper to taste

Method

1. To make the pico de gallo, combine the diced tomatoes, chopped cilantro, red onion, serrano peppers, and lemon juice in a bowl. Season with salt and pepper to taste, then set aside.

   

2. In a small bowl, mix the paprika, onion powder, garlic powder, salt, and black pepper. Remove the silver skin from the pork tenderloin, rub it with olive oil, and coat the entire loin evenly with this seasoning mixture.

   

3. Preheat your grill to medium-high heat (400°F / 204°C). Grill the pork over indirect heat for about 6 minutes on each side (18 minutes total) until the internal temperature reaches 145°F (63°C). Let it rest for 3 minutes, then chop into small pieces.

   

4. Warm the corn tortillas on the grill or in a pan, then assemble the tacos by topping each tortilla with a portion of the chopped pork and fresh pico de gallo.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.