Best 2 Pork Tacos With Mango Salsa Recipes

Embark on a culinary adventure with these tantalizing pork tacos, a harmonious fusion of Mexican and tropical flavors. Succulent pork shoulder, slow-cooked to perfection, takes center stage, complemented by a vibrant mango salsa, a refreshing symphony of sweet and tangy flavors. The tacos are adorned with crunchy cabbage, creamy avocado, and a sprinkle of cotija cheese, adding layers of texture and richness. Dive into the symphony of flavors as you savor each bite, transporting your taste buds to a fiesta of Mexican and tropical delights.

This comprehensive guide unveils the secrets behind crafting these delectable pork tacos. From selecting the perfect pork shoulder to marinating it in a blend of aromatic spices, every step is meticulously explained. The recipe provides detailed instructions for slow-cooking the pork until it falls apart effortlessly, ensuring tender and juicy results.

Unlock the secrets of preparing the vibrant mango salsa, a refreshing accompaniment that adds a burst of tropical flavors to the tacos. Learn how to select ripe mangoes, dice them precisely, and combine them with a medley of tangy lime juice, sweet honey, and a hint of heat from finely chopped jalapeños.

Discover the art of assembling these mouthwatering tacos, layering the slow-cooked pork, vibrant mango salsa, crunchy cabbage, creamy avocado, and tangy cotija cheese. Each ingredient contributes a unique element, creating a harmonious balance of flavors and textures.

This recipe collection goes beyond the classic pork tacos, offering variations to suit diverse preferences. Explore the tantalizing shrimp tacos, where succulent shrimp takes the spotlight, or indulge in the vegetarian delight of grilled veggie tacos, a symphony of colorful vegetables grilled to perfection.

Whether you're a seasoned taco aficionado or embarking on your first taco-making adventure, this comprehensive guide will equip you with the knowledge and techniques to create an unforgettable taco feast.

Here are our top 2 tried and tested recipes!

PRESSURE-COOKER PORK TACOS WITH MANGO SALSA

Pressure-Cooker Pork Tacos with Mango Salsa image

I've made quite a few tacos in my day, but you can't beat the tender filling made in a pressure cooker. These are by far the best pork tacos we've had-and we've tried plenty. Make the mango salsa from scratch if you have time! -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons white vinegar
2 tablespoons lime juice
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
3 tablespoons chili powder
2 chipotle peppers in adobo sauce
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
24 corn tortillas (6 inches), warmed
Optional toppings: Cubed fresh pineapple, cubed avocado and queso fresco

Steps:

Puree the first 9 ingredients in a blender; stir in beer. In a 6-qt. electric pressure cooker, combine pork and pineapple mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted into pork should read at least 145°. Stir to break up pork. , Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 284 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 678mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

STREET TACO WITH MANGO SALSA

Street Taco with Mango Salsa image

We are not vegetarian but like to eat healthy. I created this because we love to substitute grains and sometimes tofu for meat. When I make one that my husband raves about, I like to share it. Don't be afraid to try a variety of grains as meat substitutes. Doesn't have to always be tofu. Feel free to use ground turkey, pork, or chicken. Play with the spices. I sure do! Enjoy.

Provided by Kori

Categories Everyday Cooking Vegetarian Protein Tofu

Time 1h

Yield 10

Number Of Ingredients 32

Ingredients

2 ½ cups water
1 cup freekeh
1 tablespoon olive oil
½ onion, chopped
½ green bell pepper, diced
½ (12 ounce) package tofu, sliced
½ (8 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
1 tablespoon diced serrano chile pepper
1 (15.25 ounce) can corn
1 (15 ounce) can black beans, rinsed and drained
¼ lemon, juiced
¼ lime, juiced
1 teaspoon ground cumin
1 teaspoon white sugar
½ teaspoon chili powder
¼ teaspoon ground coriander
¼ teaspoon ground paprika
salt to taste
2 tomatoes, chopped
¼ mango, chopped, or more to taste
¼ cup chopped fresh basil, or to taste
¼ cup chopped fresh cilantro, or to taste
2 tablespoons olive oil
¾ lemon, juiced
¾ lime, juiced
1 tablespoon white sugar
1 pinch oregano
1 pinch salt
10 (6 inch) corn tortillas, warmed
10 tablespoons crumbled feta cheese, or to taste
10 tablespoons plain yogurt, or to taste

Steps:

Bring water and freekeh to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until freekeh is tender and liquid has been absorbed, 20 to 30 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, tofu, mushrooms, garlic, and serrano chile pepper until vegetables are tender and tofu is lightly browned, 10 to 15 minutes. Add corn, black beans, and freekeh; cook and stir until heated through, 2 to 3 minutes. Stir juice of 1/4 lemon, juice of 1/4 lime, cumin, 1 teaspoon white sugar, chili powder, coriander, paprika, and a pinch of salt into vegetable-tofu mixture; cook and stir until evenly coated and tofu is browned, 2 to 3 minutes.
Mix tomatoes, mango, basil, cilantro, 2 tablespoons olive oil, juice of 3/4 lemon, juice of 3/4 lime, 1 tablespoon white sugar, oregano, and a pinch of salt together in a bowl until salsa is evenly combined.
Spoon vegetable-tofu mixture into each corn tortilla; top each with mango salsa, about 1 tablespoon feta cheese, and 1 tablespoon yogurt.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 48.4 g, Cholesterol 9.3 mg, Fat 9.3 g, Fiber 9.2 g, Protein 12.4 g, SaturatedFat 2.5 g, Sodium 426.7 mg, Sugar 6.9 g

Tips:

To save time, use pre-cooked pork carnitas or barbacoa. They are often found in the refrigerated or frozen section of your local grocery store.
If you are using fresh or frozen pork, cook it in a slow cooker or braise it in the oven until it is fall-apart tender.
For the mango salsa, use ripe mangoes that are slightly firm to the touch. Avoid mangoes that are too soft, as they will be difficult to dice.
To make the salsa ahead of time, combine all of the ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Serve the pork tacos with your favorite toppings, such as shredded cabbage, sliced radishes, crumbled queso fresco, and a dollop of sour cream.

Conclusion:

Pork tacos with mango salsa are a delicious and easy-to-make meal that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone at your table. So next time you are looking for a quick and tasty meal, give this recipe a try.