Pork Tacos with Mango Salsa

Tacos are one of those meals I never get tired of. They’re fun, easy to make, and always full of flavor. I love trying different combinations, and lately, one of my absolute favorites has been pork tacos with mango salsa.

It’s the perfect mix of savory and sweet, with just the right amount of spice. Every bite feels like a little tropical vacation — without needing a passport!

The first time I made these pork tacos, I wasn’t planning to do anything fancy. I had some leftover pork and a ripe mango sitting on the counter. I figured, why not put them together in a tortilla and see what happens?

Let me tell you — it was a happy accident. The juicy pork mixed with the fresh, sweet mango salsa was a total game-changer. I knew I had to make it again, and this time, on purpose!

What I love most about this recipe is how easy it is. You don’t need a long list of ingredients or fancy cooking skills. Whether you’re cooking for yourself, your family, or friends, this meal feels special without a lot of work.

It’s great for busy weeknights or relaxed weekend dinners. And the colors! The bright mango, red onion, and green cilantro make these tacos look as good as they taste.

If you’re looking for something a little different for taco night, give this recipe a try. It’s fresh, flavorful, and just plain fun to eat. Let me show you how to put it all together — you’re going to love it!

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Why You’ll Love It

• Sweet and savory combo: The juicy pork and sweet mango are a match made in taco heaven.
• Fresh and colorful: This dish looks amazing on the plate and tastes even better.
• Quick and easy: You can make it with simple ingredients and have dinner ready in no time.
• Perfect for summer: It’s light, fruity, and perfect for warm weather or cookouts.
• Great for leftovers: Leftover pork or mango salsa can be used in salads, wraps, or rice bowls.

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Ingredient List

For the Pork:

• 1 lb pork tenderloin or pork shoulder
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon lime juice

For the Mango Salsa:

• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 small jalapeño, seeds removed and finely chopped (optional, for heat)
• 1 tablespoon lime juice
• Salt, to taste

For the Tacos:

• 8 small soft flour tortillas (or corn if preferred)
• Optional toppings: sour cream, shredded lettuce, shredded cheese, hot sauce

Ingredient Notes

• I always use fresh cilantro for the salsa — it brings so much brightness to the dish.
• Smoked paprika gives the pork a deep, smoky flavor that elevates the tacos.
• Don’t skip the lime juice! It adds a zesty, tangy kick that balances the sweetness of the mango.
• Pork shoulder works great if you want a more tender, juicy texture, but pork tenderloin will still give you a nice result.
• If you like your salsa spicy, leave the jalapeño seeds in; otherwise, removing them will keep it mild.

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Kitchen Tools Needed

• Sharp Knife – For dicing the mango, onion, and chopping the cilantro.
• Cutting Board – To chop the ingredients safely and keep your counters clean.
• Large Skillet or Pan – To cook the pork. A heavy-duty skillet, like a cast-iron pan, helps to get a nice sear on the pork.
• Tongs or Meat Thermometer – Tongs help flip the pork easily while cooking, and a meat thermometer ensures the pork reaches the perfect internal temperature of 145°F.
• Small Mixing Bowl – For mixing the mango salsa. I love using glass bowls because they’re easy to clean and don’t stain.
• Lime Juicer – If you don’t have one yet, this simple tool helps you get all the juice from your limes without any mess or waste.

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Instructions

Step 1: Prep the Pork

1. Trim and Cut the Pork
   If you’re using pork shoulder, trim any excess fat off the meat. For pork tenderloin, just remove any silver skin. Then, cut the pork into 1-inch chunks or strips for easy cooking and flavor absorption.
2. Season the Pork
   In a small bowl, combine cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Rub this spice mixture evenly over all sides of the pork pieces. The spices will give the pork a deep, savory flavor.
3. Marinate (Optional)
   If you have time, let the pork sit in the fridge for 15-30 minutes to marinate in the spices. If not, you can skip this step and move ahead!

Step 2: Cook the Pork

1. Heat the Skillet
   Place your skillet on medium-high heat and add the olive oil. Allow the oil to get hot but not smoking.
2. Sear the Pork
   Add the seasoned pork to the pan. Don’t overcrowd the pan — make sure each piece gets a nice sear. Let it cook for about 4-5 minutes, turning occasionally to get a golden-brown color on all sides. Pro Tip: If you’re using a cast iron skillet, the pork will develop a rich crust that adds tons of flavor.
3. Finish Cooking
   Once the pork is nicely seared, reduce the heat to medium-low and continue cooking for another 5-7 minutes, or until the pork reaches an internal temperature of 145°F. If you don’t have a thermometer, the pork should feel firm but still juicy when pierced with a knife.
4. Rest the Pork
   Once the pork is cooked, remove it from the skillet and let it rest for a few minutes. This helps the juices redistribute, keeping the pork tender and flavorful.

Step 3: Make the Mango Salsa

1. Prepare the Mango
   Peel the mango and cut it into small cubes. Be sure to cut around the pit in the center. If you’re not sure how to do this, there are plenty of “how to cut a mango” tutorials online!
2. Chop the Veggies
   Dice the red onion and jalapeño (if using). Chop the cilantro finely for the salsa.
3. Mix it Together
   In a small mixing bowl, combine the diced mango, red onion, cilantro, and jalapeño. Squeeze the lime juice over the mixture and stir everything together. Taste and add salt as needed. Pro Tip: If you prefer a less spicy salsa, make sure to remove the jalapeño seeds or skip them altogether. The sweetness of the mango is the star here!

Step 4: Warm the Tortillas

1. Heat the Tortillas
   While the pork rests and the salsa is coming together, warm your tortillas. You can heat them in a dry skillet for about 30 seconds on each side, or microwave them for 15-20 seconds, covered with a damp paper towel.
2. Keep Them Warm
   Once heated, cover the tortillas with a clean kitchen towel to keep them warm while you assemble the tacos.

Step 5: Assemble the Tacos

1. Build the Taco
   Take a warm tortilla and add a few pieces of the cooked pork. Top it with a generous spoonful of the mango salsa. If you like, you can add a little sour cream or shredded cheese for extra creaminess.
2. Serve and Enjoy
   Once all your tacos are assembled, serve immediately while they’re warm and juicy. I love pairing these tacos with a side of chips or a light salad!

Pro Tip: Feel free to add a squeeze of fresh lime juice over the tacos right before serving for an extra boost of flavor!

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Tips and Tricks for Success

• Use fresh, ripe mango: A sweet and juicy mango will make your salsa pop. Choose one that gives slightly when pressed to ensure it’s ripe.
• Don’t overcook the pork: Keep an eye on the pork to avoid it drying out. The internal temperature should reach 145°F for perfectly tender meat.
• Season generously: Pork can be a bit bland on its own, so don’t be shy with the spices! Make sure every piece of pork is coated well.
• Let the salsa rest: If you have time, let the salsa sit for 10-15 minutes after mixing. This allows the flavors to meld and taste even better.
• Warm the tortillas: This simple step adds to the overall taco experience. Warm tortillas are softer and more pliable, making it easier to eat your tacos without them falling apart.

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Ingredient Substitutions and Variations

• Pork alternatives: If you’re not a fan of pork, chicken thighs or even ground beef work great in place of pork.
• Tortilla options: Feel free to swap in corn tortillas if you prefer them over flour, or even lettuce wraps for a low-carb version.
• No jalapeño? If you can’t handle the heat, skip the jalapeño entirely or swap it for a pinch of red pepper flakes in the salsa.
• Different fruits for salsa: You can experiment with other fruits like pineapple or peach instead of mango. Both bring a sweet, juicy element that pairs well with the pork.
• Add avocado: For extra creaminess, add diced avocado to the mango salsa or as a topping on the tacos.

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Serving Suggestions

• With a Side of Rice: Serve these tacos with a side of cilantro-lime rice or Mexican rice.
• Add a Crunchy Salad: I love pairing these tacos with a simple, crunchy salad — something with shredded lettuce, cucumber, and a light vinaigrette.
• With Guacamole and Chips: For a more festive meal, serve the tacos with a bowl of guacamole and some tortilla chips.
• On the Side of Black Beans: A small serving of seasoned black beans is the perfect side dish for these tacos. It adds some extra protein and a hearty touch to the meal.
• With a Cold Drink: These tacos go great with a cold margarita, iced tea, or a simple limeade. A citrusy drink enhances the taco’s flavors and adds a refreshing note to the meal.

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Storage and Reheating Instructions

• Pork: Store leftover cooked pork in an airtight container in the fridge for up to 3-4 days. To reheat, warm it in a skillet over medium heat until heated through, adding a little olive oil or broth to keep it moist.
• Mango Salsa: Store the mango salsa in a separate container in the fridge for up to 2 days. The salsa is best fresh, but it will still taste great for a short time. If it gets too watery, drain a bit of the liquid before serving again.
• Tortillas: Tortillas can be stored in a plastic bag or an airtight container for up to 2-3 days. If you have extra tortillas, you can freeze them for up to 3 months. Reheat them in a dry skillet or microwave, wrapped in a damp paper towel.

These tacos taste just as delicious the next day, making them perfect for meal prep or leftovers!

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Frequently Asked Questions

How can I make the pork more tender?

To ensure your pork is tender, cook it on medium heat and avoid overcooking. If you’re using pork shoulder, it’s naturally more tender, but even pork tenderloin will stay juicy if cooked properly. Just be sure to let the meat rest before cutting.

Can I make the salsa ahead of time?

Yes! The salsa can be made up to a day ahead and stored in the fridge. Just keep in mind that the mango will release some juice over time, so drain a little of it before serving if needed.

Can I use a different meat for the tacos?

Absolutely! Chicken thighs, beef, or even shrimp are great alternatives to pork. Each option will bring its own flavor, but the mango salsa will still work beautifully with any choice.

How spicy is this recipe?

The level of spice depends on the jalapeño. If you like mild flavors, remove the seeds and veins before adding them to the salsa. If you prefer more heat, leave the seeds in or add extra chili powder to the pork.

What’s the best way to serve these for a crowd?

For a crowd, set up a taco bar! Lay out the tortillas, cooked pork, mango salsa, and all the fixings (like sour cream, shredded lettuce, and cheese) so everyone can build their own tacos. It’s fun and customizable for all tastes!

Can I freeze the pork for later?

Yes, you can freeze the cooked pork for up to 3 months. Just make sure to store it in an airtight container or freezer bag. When you’re ready to eat, thaw it in the fridge overnight and reheat it on the stove.

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I’d love to hear how your pork tacos turn out! Have questions or suggestions? Feel free to drop a comment below or connect with me on social media.