Make Ahead
Coconut-Lime Pork Tacos with Black Beans and Avocado
Popular on Food52
193 Reviews
rox L.
August 27, 2023
This is absolutely delicious. I have shared this recipe link with 3 friends, a rarity! My husband couldn't say enough, the pork was so tender and full of flavor. A keeper!
ashley
November 8, 2022
I make this all the time! I actually use a boneless pork shoulder and leave it in the crock pot all day and shred it and add it back to the liquid. I make a fresh pineapple salsa to top it and it's SO good.
whym
April 17, 2022
This recipe is SO good! I just finished eating the last of my leftovers and even though there are already 190 people singing its praises, I had to add my voice to the choir. If you're on the fence about making it-- do it. It's rich and flavorful, and it pairs so well with some cool avocado and a warm tortilla.
JanetFL
January 22, 2022
Hi Emily! Just adding my two cents…again! We love this recipe and have loved it since you first posted it. Thank you…again! I hope all is well with you and your family.
cosmiccook
August 1, 2021
On the list for Taco Tuesday this week! Great use for both the fresh pineapple in the fridge AND frozen pineapple juice cubes (a must for cocktails--looking at YOU Chartreuse Swizzle)!
Christina D.
February 3, 2020
Just came here to say I make this often and definitely recommend it! Mine comes out a little more liquid-y than I would like, but I just make sure to strain it with a slotted spoon. I like how much the meat itself has going on with the black beans and the tropical flavors. Sliced avocado is really all it needs! Which is much appreciated on a weeknight when I don't feel like prepping toppings.
Mamasays
March 3, 2018
Me and my kids made this together and let me say this, they are amazing! Super easy to make and a joy for the entire family. While the coconut lime flavor combination may seem a little strange at first. As soon as you try it you’ll immediatley change your mind. The flavor dynamic is really quite refreshing in this world where every recipe seems to be a clone of one another. Overall a great recipe!
EmilyC
March 30, 2018
Thanks for your lovely comment, Dara, and sorry for just now responding! I'm really glad you liked these! I made them the other night myself (they're always a hit with my kids).
Alexandra M.
July 25, 2017
These were amazing! My husband was a big fan, and it is hard to get good praise from my husband. He likes everything, but he only loves a few things! And they were so quick and easy to prepare. Added to the regulars list for me too!
Jennifer N.
June 12, 2017
Love these! I got ahead of myself and mixed all the liquids and spices together then marinated diced pork loin for 3 hours. Served with coriander pickled red onions and my husband went crazy for them! Adding them to the regulars list.
Jasmin R.
September 22, 2016
My husband and I love this dish so much. I cook it every couple of weeks. We live in Brazil where the pineapple, limes, and coconut are especially really good and fresh. I love coconut everything, but have found I don't react well to coconut milk for some reason. I decided to switch it up a little tonight and was really happy with the results. I cut out coconut milk from the recipe altogether and added coconut flavor by heating up the soft tortillas in coconut oil. Instead, I cooked the onions/garlic/salt/pepper and then added 1/4 cup of tequila, reduced it down, and then followed the rest of the recipe as is. I think I added another 1/2 to 1 Tb of pineapple juice at the end with another 1-2 Tb of lime juice. The tequila complements the rest of the flavors so well. It was absolutely delicious!
Michelle
July 11, 2016
Great recipe! One thing though, there's chili powder in the ingredients list, but it's nowhere to be found in the actual recipe. I assume it goes in with the rest of the spices, but you might want to edit the recipe for clarity.
EmilyC
July 11, 2016
Wow, great catch! I can't edit the recipe since it was a contest finalist, but I'll see if the editors can make that change for me. Thanks Michelle!
Chastity G.
April 15, 2016
I'm fairly new to cooking and my family LOVED these. Easy for an amateur cook and forgiving in the measurements. I browned the pork in the pan and then set it aside, cooking the onion in a bit of the pork fat -- I wasn't sure that (as the recipe is written) I'd be able to remove enough fat for my taste. Other than that, I followed the recipe pretty much exactly and it was a huge winner!
EmilyC
April 15, 2016
Great -- I'm glad you and your family enjoyed these! Thanks for trying them and letting me know!
Nancy
March 1, 2016
I've made this several times now and I love it each time. I have used ground beef, pork and turkey. They all work great. Was thinking ground beef wouldn't work but it was probably our favorite. I do add extra chile powder and cumin, but just about 2 tsp instead of 1 1/2. I serve over coconut rice, not tortillas. Since I hate having leftover coconut milk, I add more to dish to make it a bit soupier and use the rest to make coconut rice. Use equal amounts of coconut milk & water. I do 2:1 ratio of rice. I spoon the meat mixture over Cocunut rice, top with cheese, avocado and cilantro. Delish! BTW-I freeze leftover pineapple juice in 3 Tbsp increments so I'm ready to make this at any time.
aquarius
March 1, 2016
Your rice sounds delicious. Leftover coconut milk does freeze well in a small Tupperware container.
NotTooSweet
June 25, 2015
Made this for dinner last night - delicious! As instructed in the recipe, I tasted for salt/spices and did add a bit more of everything, otherwise made just as instructed. I used the leftover coconut milk in smoothies this morning - also delicious! Thanks for another terrific and easy recipe!
EmilyC
June 26, 2015
That last step of tasting for salt/spices is key! So glad you tried and liked these!
pennyolsen
May 6, 2015
How does one know if recipe calls for refrigerated coconut milk or the stuff in the can?
EmilyC
May 6, 2015
Hi Penny -- I've never used refrigerated coconut milk, but I assume it's more watered down than full-fat coconut milk from a can. A few people have reported back that low-fat coconut milk doesn't work nearly as well (also too watery), so I'm not sure if you'll have good luck with the refrigerated variety or not. Hope this helps!
pennyolsen
May 6, 2015
I am using refrigerated because that's what I have. I will post my results. Thank you for your response. I don't have use for a partial can......I use refrigerated on my cereal etc. It's delish.
Nancy C.
May 4, 2015
Do you have any idea what the carbohydrate count is (cooking for a diabetic)? Many thanks!
Phyllis H.
May 4, 2015
Wondering if ground beef would work as we don't cook with pork either. I'm the vegetarian in the family so will be trying with tofu or even Quirn crumbles
EmilyC
May 4, 2015
Hi Phyllis -- How about ground turkey or chicken? I've made these several times with ground turkey and know firsthand that it's a good substitute. Not sure about beef, but it should work ok as well. You might need to be more assertive with the spices if you go the beef route. Report back if you try them!
Karen B.
February 21, 2015
Loved this! Just the right of amount of "heat" for my husband who is a hot pepper wimp. And it was still spicy enough for me. I made it with the full amount of lime juice and chopped, rather than sliced, the garlic. Served on whole wheat tortillas.
NotTooSweet
August 20, 2014
I made these tonight as a departure from the "same old tacos" we usually have and they were such a big hit! I will be stocking up on little cans of pineapple juice for the inevitable craving we will be getting soon to have these yummy tacos again! Thanks so much for the creative spin on an old favorite.
EmilyC
August 20, 2014
You're quite welcome -- so glad to hear that you enjoyed them and plan to make them again!
Jaxmccaff
August 14, 2014
I made these the other night and they were delicious and so easy. I accidentally put in too much coconut milk and had to simmer it down but the flavours still came through nicely. I used ground pork but could see using ground chicken or even crumbled tofu as well. Great recipe!
EmilyC
August 14, 2014
Thank you -- so glad you liked them! And your accident is exactly the way I've been making them lately -- adding extra coconut milk so that they can lazily simmer away and hold longer on the stove.
Rhoda M.
March 10, 2014
I just made this dish and I'm with Marlene on this--it was just strange. My husband hated it and I thought it was edible. We found the combination of coconut, pineapple and Mexican spices to be weird. Regular tacos are much better.
jhoranco
January 23, 2014
I made this recipe tonight as written and enjoyed it. However, my husband is on a heart-healthy diet and pork is out. (He's out of town now and when he's out of town, the kids and I indulge.) Has anyone made this with ground turkey?
EmilyC
January 24, 2014
Actually, when I started making these tacos (as written but without coconut milk), I often used ground turkey. I think ground turkey will pair just fine with the coconut milk, and since it tends to be leaner than pork, the coconut milk will help prevent dryness. If you try them this way, please report back!
aquarius
May 12, 2014
I made these for a large group that included several non pork eaters so I made half with ground turkey. They were great!
maggiepcs
January 15, 2014
We loved this - and "we" includes my 11-month-old son, who was gobbling up the (more lightly spiced) filling like crazy! I used apple juice instead of pineapple b/c it's what I had on hand. It worked but I look forward to trying it with pineapple, which I will now keep on hand for this recipe because I plan to add it to the rotation. Thanks!
EmilyC
January 17, 2014
Wonderful! This dish is in my rotation for the same reason -- my kids love it! Thanks for your note.
davesmall
January 9, 2014
Pretty good recipe. I'm not sold that the coconut milk made all that much difference but would make this again.
Much better with corn tortillas than flour tortillas if you prepare the corn tortillas as follows: Spray corn tortillas with PAM or equivalent lightly on both sides. Place each tortilla directly on an oven rack with the oven preheated to 350F. Monitor the tortillas carefully. The goal here is to take them out about half way between uncooked are so crispy that they break.
You don't want them to be uncooked directly from the package. Nor do you want them to be hard and breakable like store bought taco shells. This takes about 5 minutes in the oven. When prepared this way, the tortillas are a bit chewy and have great texture. They're still pliable for folding into a taco and very good. The PAM spray and oven treatment works great and yields a tortilla that isn't loaded with grease as would happen if you were to fry them.
Much better with corn tortillas than flour tortillas if you prepare the corn tortillas as follows: Spray corn tortillas with PAM or equivalent lightly on both sides. Place each tortilla directly on an oven rack with the oven preheated to 350F. Monitor the tortillas carefully. The goal here is to take them out about half way between uncooked are so crispy that they break.
You don't want them to be uncooked directly from the package. Nor do you want them to be hard and breakable like store bought taco shells. This takes about 5 minutes in the oven. When prepared this way, the tortillas are a bit chewy and have great texture. They're still pliable for folding into a taco and very good. The PAM spray and oven treatment works great and yields a tortilla that isn't loaded with grease as would happen if you were to fry them.
EmilyC
January 9, 2014
Thanks for trying them, davesmall! You could always try them again without the coconut milk to see what you think. I made these tacos multiple times before I thought to add coconut milk. Both ways are good, but the coconut version is richer with better texture in my opinion. Thanks for your note about the tortillas, too.
Loves F.
January 15, 2014
I also wanted more punch out of the coconut milk... so I ended up adding the whole can! I'm sure this changed the consistency (more like a creamy chili type situation), but we loved it!
Margie
January 9, 2014
I made this last night for the first time. YUMMMMM. It was easy and fast. I didn't taste the coconut as much as I thought, but it was wonderful..I didn't have a ripe avocado (of course it's ripe this morning!!) so I used guacamole (store bought from Trader Joe's which I NEVER do, but this was an emergency (of sorts!) and it was great - next time - fresh avocado and salsa on the side..thank you!!
EmilyC
January 9, 2014
Thanks so much for reporting back -- glad you liked them! Funny about the guacamole but I'm sure they were good that way!
Zootertoot
January 8, 2014
These are awesome. I made a version using fresh pureed pineapple and pork loin which I braised for a bit longer and the results were even more delicious. Served the black beans on the side.
EmilyC
January 8, 2014
Wow, this sounds like a fantastic variation! So happy you're getting some mileage out of the recipe.
clumsychef
December 22, 2013
Hi Emily, I wanted to stop by and say a HUGE thank you for this recipe. Since it was posted in May, I have made it countless times. It is so delicious and finally achieves the coconutty taste that has so long eluded me. A variation I sometimes do is just the pork with coconut-milk cooked rice. Then I arrange it in a round skillet with half rice and half pork and put tortilla chips, avocados and lots of cilantro down the middle. Thank you Emily - this is definitely my recipe pick of the year!
EmilyC
December 22, 2013
What a nice note -- thank you. So glad you've put this in your rotation and found ways to change it up as well! Thanks for letting me know, and Happy Hoildays!
LeeLeeBee
November 2, 2013
These were nice; the coconut milk adds a richness that most tacos lack. I might increase the spices by 25% or so next time, but a wonderful weeknight dinner recipe!
EmilyC
November 5, 2013
Thanks for trying them! Good call on the spices -- I usually add more to taste at the end.
KatherineC
July 16, 2013
Besides chips and salsa can you recommend a simple/easy side that would go with the tacos? Or before as an appetizer?
EmilyC
July 16, 2013
Perhaps a corn salad or corn on the cob that incorporates chile and lime. This crazy street corn was recently posted and looks great: http://food52.com/blog/7200-pati-jinich-s-crazy-street-corn
Grilled spicy shrimp would make a nice simple appetizer. Hope you enjoy the tacos!
Grilled spicy shrimp would make a nice simple appetizer. Hope you enjoy the tacos!
KatherineC
July 18, 2013
Thanks! I grilled some corn on the cob. For the tacos, I went heavy on the spices, garlic and avocado and they were delicious.
Tk3
July 7, 2013
We cooked a full pig for the 4th and have been looking for 101 different ways to use the leftover pork! I made these with our leftover shredded pork and they were delicious! Thank you!
EmilyC
July 8, 2013
Wow, you must have some amazing leftovers! Thanks so much for trying the tacos -- glad you liked them!
tastysweet
June 25, 2013
I forgot to mention that instead of using olive oil, I used Trader Joe's Organic first pressed coconut oil. Which I also use to make popcorn.
aquarius
June 25, 2013
I did use the leftover filling for huevos rancheros with some refried beans added and it was excellent. I've discovered that breaking 4 eggs into a shallow bowl and sliding them into the simmering water all at once makes poaching eggs so much easier.
tastysweet
June 25, 2013
I made this last night. Although it took a little time to prep, it was well worth it. My husband loved it. It is only he and I so we have plenty of left overs!
I followed the recipe exactly with a little more cayanne( accidentally). I was tapping it in and a bit more went in than I had planned. No harm done. Great recipe and will make it again. Maybe next time I might use ground turkey or chicken.
Thanks for this.
I followed the recipe exactly with a little more cayanne( accidentally). I was tapping it in and a bit more went in than I had planned. No harm done. Great recipe and will make it again. Maybe next time I might use ground turkey or chicken.
Thanks for this.
EmilyC
June 25, 2013
So glad you liked them, and leftovers are always a good thing! I've used the leftover filling in quesadillas, and I think it'd be great for a version of huevos rancheros. Thanks so much for trying them and your feedback.
aquarius
June 24, 2013
Instead of his usual two tacos my husband ate four! Wonderful flavors and love incorporating the beans into the pork and love that the only greens spilling out are the avocado chunks!
AnnieHynes
June 23, 2013
Made these last night with Rhonda Hesser Thomson! They were absolutely delicious. I found that if y ou don't have time to make a salsa, chopped tomatoes worked really well for balance! This recipe is going in the permanent rotation! AND I found ground pork
EmilyC
June 23, 2013
So happy to get your note Annie! I'm so glad they were a hit -- thanks for letting me know!
Auntie M.
June 21, 2013
Just made it for dinner. Yummy! Any suggestions for left over coconut milk? Hate to waste something so delicious.
EmilyC
June 21, 2013
Yes to these suggestions, and this strawberry and lime shake is my favorite way to use leftover coconut milk! http://food52.com/recipes/22157-strawberry-lime-coconut-shake
Thanks for trying the tacos -- glad you liked them!
Thanks for trying the tacos -- glad you liked them!
Barbara R.
June 20, 2013
Marcella Hazan has a recipe for a pork loin cooked in milk. The milk disappears and what you are left with is nice brown bits in your pan-for gravy. I'm pretty sure the coconut milk in this recipe works in the same way. So for those who don't want to try the coconut milk-try regular milk perhaps!
Zootertoot
June 20, 2013
Made this for dinner--was delicious and different. Made a simple and quick salsa with fresh raw corn , sweet onion, cilantro and lots a lime juice. Would make again, maybe pickled onions would be good on top too. Wanted something acidic to balance the richness.
EmilyC
June 20, 2013
Great to hear! Thanks for trying them and looping back! Pickled onions would be delicious (good idea). We sometimes use a vinegary corn salsa and the acidity is a nice balance as you point out.
loubaby
June 19, 2013
I would like to serve this to a group of people for lunch; but wondering on the presentation color---the pork in the picture doesn't look white from the coconut milk?...and there is not shredded coconut in the recipe....do you have a more accurate picture of the final recipe?....People eat with their eyes and I have to make sure this is an attractive dish for lunch...thanks
EmilyC
June 19, 2013
Hi loubaby -- The color in the pic is a true representation of the final dish. The coconut milk blends in and doesn't color the pork white. And it's cheese in the pic, not shredded coconut. You can get creative (and colorful!) as you want with the toppings; scroll through the comments for some great ideas. Thanks for considering this for your luncheon!
IrishJenn
June 19, 2013
This sounds delish! One question. My husband HATES coconut, therefore I've never cooked with coconut milk. Does it taste, well, coconutty?
EmilyC
June 19, 2013
I know some people who don't like shredded coconut but like dishes made with coconut milk (guess the aversion is more texture than flavor) so you might give it a go as written; otherwise, just leave the coconut milk out (see response to sixfloorcook below). Hope you enjoy!
sdale80
June 19, 2013
Annie, make some shish kebab size chunks out of a piece of boneless pork and toss in processor. Pulse it several times until it is the right texture. Don't overdo or it will become a paste!
AnnieHynes
June 19, 2013
Cant get ground pork at my neighborhood grocery store... What other meats would you suggest?
Rhonda35
June 19, 2013
Annie - I immediately thought of you when I saw this recipe. Funny to scroll through comments and find you here. Let me know how they turn out...or, better yet, invite me over when you make them! I'll bring the margaritas. :-)
sixthfloorcook
June 19, 2013
Sounds great except for the coconut - any suggestions for a substitution?
savorthis
June 19, 2013
I made this and I think you could do it without the coconut at all, but as Emily mentions above, it does help to tenderize the pork and gives a lovely texture. So you could easily do regular milk too or just leave it out.
EmilyC
June 19, 2013
I've made these tacos before as written without the coconut milk and they're delicious (just different and not as rich in flavor).
Maladecta
June 19, 2013
This looks yum! I am going to modify with ground goat instead of the pork and substitute quinoa tortillas. Thanks for the inspiration!
Kitchen B.
June 8, 2013
Emily.............how gorgeous, gorgeous, gorgeous! Love, love, love the flavours and colours. On my to make list.
congratulations!
congratulations!
EmilyC
June 8, 2013
Thanks KB for the nice note! The level of heat and toppings are definitely fun to tinker around with. I'd love to hear your thoughts if you try them!
darksideofthespoon
June 7, 2013
This was lovely! I ground my own pork, added big chunks of pineapple and lots of chili pepper flakes. It was delicious and we'll certainly make it again.
EmilyC
June 7, 2013
So happy that you tried and liked them -- thanks for letting me know! I really need to take a page from your book and grind my own pork. It's something I always tell myself I'm going to do, but don't. Good call on adding pineapple chunks too!
darksideofthespoon
June 7, 2013
I like grinding because I know for sure that my pork is from 1 pig, not hundreds! I feel like if you keep that in mind you'll start grinding a lot more. Hehe. ;)
gingerroot
June 7, 2013
Congrats Emily! This looks fabulous - we love tacos as well and these will debut soon!
fiveandspice
June 6, 2013
Congratulations Emily! This looks soooo good! I am already certain it's going to become a weeknight staple around here.
EmilyC
June 6, 2013
Thanks Em! Quick, easy, and practically foolproof recipes are always good to have in the weeknight rotation. And I can attest that the filling makes perfect baby finger food, no chopping required!
The F.
June 6, 2013
I'm adding this as an impromtu recipe this week! The ingredients sound fantastic, refreshing, especially with warmer weather arriving.
The F.
June 9, 2013
Made them tonight and they were delicious and thoroughly enjoyed. I only added a pinch of cayenne as I wanted my toddler to enjoy the filling too! Congrats Emily!
EmilyC
June 6, 2013
Thanks everyone for your nice comments! I'm thrilled to be a finalist. These tacos have saved me from ordering take-out for my family many, many nights!
hardlikearmour
June 6, 2013
Congratulations! I was a tester on this recipe and definitely agree to the goodness of these tacos -- they are quick and easy to make, but have a rich, complex flavor. I've already made them twice!!!
hardlikearmour
June 6, 2013
One more thing -- I really loved adding some cubed mango to the final tacos. Super yum!
EmilyC
June 6, 2013
Thanks a million for testing these and your nice note! The idea of adding cubed mango is inspired -- will definitely try that next time!
darksideofthespoon
June 6, 2013
So grateful I have everything I need to make this on hand. Love love love!
QueenSashy
June 6, 2013
Such a heavenly combination of flavors. I am so going to be making these like right now! CONGRATS!
AntoniaJames
June 6, 2013
That looks so good, and so easy! Why have I never thought to use ground pork, beautifully seasoned like this, in a taco?! Definitely on the must-try-soon list. Love it. ;o)
savorthis
June 6, 2013
Wow- this sounds awesome. I already love pineapple with pork (pastor!) and I bet the coconut milk is just amazing. Congrats!
EmilyC
June 6, 2013
Thanks savorthis! The coconut milk really works well here. (And I highly recommend making lime and berry shakes with the leftover coconut milk from the recipe!)
savorthis
June 10, 2013
So I made this over the weekend and my initial thought on tasting just the pork/bean mixture was that it was a little too coconutty for mexican food. But once it was all topped and dressed I found it worked. We did queso fresco (I think it needs a pretty salty cheese like that or cotija), roasted poblanos, really good avocado, cilantro and a splash of Ghost Scream hot sauce. Thinking back to the coconuttiness, though, I think this would also be a great method for an asian-y taco by subbing the chile powder and cumin for some soy and ginger and topping with avocado and pickled carrot/cucumber. Either way, it was a quick and tasty method!
EmilyC
June 10, 2013
savorthis -- thanks so much for trying them and your feedback! It's great to hear how they turn out in different kitchens and with different toppings. LOVE your asian-y taco idea -- I may try that next time for something different.
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