Coconut-Lime Pork Tacos with Black Beans and Avocado

By • May 20, 2013 • 151 Comments

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Author Notes: Tacos are a recurring weeknight meal for my family. One of our favorite versions is spiced ground pork with lime, pineapple, and black beans, piled high with diced avocado. It was only recently that I thought to add coconut milk to the mix. This one ingredient elevates the dish and plays really well with the other flavors. Similar to pork shoulder or loin braised in milk, simmering the ground pork in coconut milk infuses it with flavor and helps avert the typical dryness that comes with ground meat. This meal can go from kitchen to table in about 20 minutes, perfect for those nights when you don’t have a lot of time but crave (and deserve) an interesting, flavorful meal. EmilyC

Food52 Review: WHO: EmilyC has been charming us with recipes since the beginning -- this one is no different.
WHAT: A speedy taco that is much more than a vehicle for avocado and sour cream.
HOW: Brown the meat, toast your spices, pile everything in a tortilla. Wash down with a margarita.
WHY WE LOVE IT: The care that went into flavoring these tacos is what makes them wonderful. A serious, toasted spice blend gives them another dimension, and the lime and pineapple juices another still. Then everything gets tempered in a cloak of creamy coconut milk. We love tortillas, but we could eat this straight out the pan.
The Editors

Serves 4 to 6

  • 1 pound ground pork
  • 1 small onion, finely chopped
  • 1 large garlic cloves, thinly sliced
  • Kosher salt and freshly ground black pepper to taste
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon Spanish smoked paprika
  • Cayenne pepper, to taste
  • 2/3 cup coconut milk, stirred (full-fat recommended)
  • 3 tablespoons pineapple juice (I keep small cans on hand for this dish)
  • 1-2 tablespoons freshly squeezed lime juice, from 1 lime
  • 2 cups or one 15 ounce can cooked black beans, drained and rinsed
  • Corn or flour tortillas, for serving
  • 1 1 large avocado, diced
  • Other recommended toppings: corn salsa, chopped cilantro, sour cream, shredded cheddar or Monterey jack cheese
  1. In a large skillet, heat one tablespoon of olive oil over medium heat. Add onion, garlic, and a large pinch of salt and pepper; cook, stirring occasionally, until they’ve softened, about 3 to 5 minutes. Push the onion and garlic to one side of the pan, and add the cumin, paprika, oregano, and cayenne. Let sizzle in the pan until they’re toasted and fragrant, about 1 minute, then stir well until the onions and garlic are evenly coated with the spices.
  2. Add the ground pork to the pan. Cook over medium-high heat, breaking up any large chunks of pork and stirring occasionally, until the pork is just cooked through. Season with salt to taste. Remove any excess fat from the pan.
  3. Add the coconut milk; simmer for about 5 minutes until thickened, then stir in the black beans, pineapple juice and 1 tablespoon lime juice and cook for an additional minute or two. Taste and add more lime juice if needed. Adjust the seasoning to taste. You can serve right away, or cover the pan and let the pork gently simmer over low heat.
  4. Using a slotted spoon, divide the ground pork equally among lightly warmed flour tortillas. Serve with lots of avocado and other toppings of your choice.
Jump to Comments (151)

Comments (151) Questions (0)

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3 months ago NotTooSweet

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.

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3 months ago EmilyC

You're quite welcome -- so glad to hear that you enjoyed them and plan to make them again!

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4 months ago Ginja Ninja

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!

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4 months ago EmilyC

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.

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7 months ago Susan Cordell

Made these the other night-fantastic recipe-husband loved it! Sort of Mexican/Thai fusion and it really worked. I can see why its a favorite-thanks for the recipe!

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7 months ago EmilyC

You're welcome! So glad you tried and liked them!

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7 months ago Manny Rodrigues III

I've been cooking for a LONG time and this is one of the best recipes I've ever made. Thank you so much!

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7 months ago EmilyC

Wow, what a lovely comment; thanks so much.

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8 months ago Robin

LOVE! Having it for the second time. Thanks Emily!

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8 months ago EmilyC

You're quite welcome -- so glad you like them!

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9 months ago linda

Fantastic!

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9 months ago EmilyC

Great to hear -- thank you!

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9 months ago Rhoda Murphy

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.

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9 months ago EmilyC

Bummer that this didn't suit you, but thanks for trying.

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10 months ago sheila356

The first thing my husband said was "COCONUT MILK". These were very good and I took davesmalls technique for cooking corn tortillas . I like that. It will be how I cook tortillas in the future.

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10 months ago EmilyC

Glad you enjoyed them!

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10 months ago jhoranco

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?

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10 months ago EmilyC

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!

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7 months ago aquarius

I made these for a large group that included several non pork eaters so I made half with ground turkey. They were great!

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7 months ago EmilyC

Good to know, thanks!

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11 months ago maggiepcs

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!

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11 months ago EmilyC

Wonderful! This dish is in my rotation for the same reason -- my kids love it! Thanks for your note.

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11 months ago Marlene

This was AWFUL! I don't know how this recipe can be a contest finalist?!!!

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11 months ago davesmall

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.

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11 months ago EmilyC

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.

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11 months ago Loves Food Loves to Eat

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!

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11 months ago EmilyC

So glad to hear it!

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11 months ago Margie

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!!

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11 months ago EmilyC

Thanks so much for reporting back -- glad you liked them! Funny about the guacamole but I'm sure they were good that way!

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11 months ago Zootertoot

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.

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11 months ago EmilyC

Wow, this sounds like a fantastic variation! So happy you're getting some mileage out of the recipe.

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11 months ago clumsychef

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!

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11 months ago EmilyC

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!

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about 1 year ago Mulzee

I just made this last night and it was a huge hit. Very nice combination of flavours and very simple to prepare. I will definitely be making it again! It was great with some cilantro on top.

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about 1 year ago EmilyC

Great to hear -- thank you!

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about 1 year ago LeeLeeBee

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!

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about 1 year ago EmilyC

Thanks for trying them! Good call on the spices -- I usually add more to taste at the end.

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about 1 year ago Deb R

This has become a staple in my house! I no longer use those little taco seasoning packets! Thanks!

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about 1 year ago EmilyC

Hooray to banishing those seasoning packets (I've done the same)! So happy to hear that you're enjoying the recipe. Thanks for your note!

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over 1 year ago cooking44

I made this last week and my husband is still talking about how delicious this was. I would never have thought of adding coconut milk but it was key. Thank you.

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over 1 year ago EmilyC

So nice to hear they were a hit! Thanks for trying them!

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over 1 year ago KatherineC

Besides chips and salsa can you recommend a simple/easy side that would go with the tacos? Or before as an appetizer?

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over 1 year ago EmilyC

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...

Grilled spicy shrimp would make a nice simple appetizer. Hope you enjoy the tacos!

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over 1 year ago KatherineC

Thanks! I grilled some corn on the cob. For the tacos, I went heavy on the spices, garlic and avocado and they were delicious.

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over 1 year ago EmilyC

Great, I'm happy to hear this! Thanks for your note!

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over 1 year ago Tk3

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!

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over 1 year ago EmilyC

Wow, you must have some amazing leftovers! Thanks so much for trying the tacos -- glad you liked them!

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over 1 year ago aquarius

Yes, I did heat it up the 2nd time around.

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over 1 year ago R.B.

So delicious!!! Next time I am gonna add a little more heat though.

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over 1 year ago EmilyC

So glad you liked them -- thanks for your note!

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over 1 year ago aquarius

I agree with mhgoblue and have told many friends about Food 52 in case they haven't already gone there.

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over 1 year ago EmilyC

Yay for spreading the word about food52! I love doing the same.

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over 1 year ago mhgoblue

I registered for the site especially to tell you that these were the best tacos I've ever made. Thank you so much for the recipe!

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over 1 year ago EmilyC

Hi -- I'm thrilled to read this! Thanks so much for trying them and circling back. And welcome to Food52! : )

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over 1 year ago tastysweet

Had this meal again tonight. Even better the second day.

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over 1 year ago EmilyC

That's been my experience too!

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over 1 year ago tastysweet

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.

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over 1 year ago EmilyC

Great idea!

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over 1 year ago aquarius

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.

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over 1 year ago EmilyC

Yum -- I'm going to use leftovers that way next time!

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over 1 year ago tastysweet

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.

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over 1 year ago EmilyC

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.

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over 1 year ago aquarius

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!

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over 1 year ago EmilyC

What a nice note -- thank you! So glad that you and your husband enjoyed them!

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over 1 year ago AnnieHynes

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

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over 1 year ago EmilyC

So happy to get your note Annie! I'm so glad they were a hit -- thanks for letting me know!

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over 1 year ago Auntie M & M

Just made it for dinner. Yummy! Any suggestions for left over coconut milk? Hate to waste something so delicious.

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over 1 year ago sdale80

Cook rice in it. Serve with a meat satay. Yum.

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over 1 year ago EmilyC

Yes to these suggestions, and this strawberry and lime shake is my favorite way to use leftover coconut milk! http://food52.com/recipes...
Thanks for trying the tacos -- glad you liked them!

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over 1 year ago Auntie M & M

Will try it. Thanks.

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over 1 year ago Zootertoot

Poured over oatmeal for breakfast.

Stringio

over 1 year ago Barbara Robertson

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!

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over 1 year ago EmilyC

Thanks Barbara -- good suggestion.

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over 1 year ago Zootertoot

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.

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over 1 year ago EmilyC

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.

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over 1 year ago loubaby

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

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over 1 year ago EmilyC

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!

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over 1 year ago IrishJenn

This sounds delish! One question. My husband HATES coconut, therefore I've never cooked with coconut milk. Does it taste, well, coconutty?

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over 1 year ago EmilyC

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!

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over 1 year ago sdale80

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!

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over 1 year ago rmullins

Adaptation for Pork Shoulder?

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over 1 year ago EmilyC

You could grind it and then use as written, OR time permitting, you could brown bite-sized chunks, braise them in coconut milk until tender, then combine with the black beans, spices, and lime and pineapple juices. Enjoy!

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over 1 year ago AnnieHynes

Cant get ground pork at my neighborhood grocery store... What other meats would you suggest?

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over 1 year ago EmilyC

Ground beef or turkey (dark meat variety) should work just fine!

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over 1 year ago sdale80

Annie, You can grind you own pork in the food processor.

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over 1 year ago AnnieHynes

thank you!

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over 1 year ago Rhonda35

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. :-)

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over 1 year ago Gseghi

This will be made tomorrow night for the nba finals. Yay!

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over 1 year ago emcsull

sheesh this is always my problem what do you mean by "chili powder" ?

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over 1 year ago EmilyC

The dried spice blend that contains pulverized chili peppers and other spices. Like these: http://www.penzeys.com...

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over 1 year ago emcsull

thanks. I can recreate that myself somehow.

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over 1 year ago sixthfloorcook

Sounds great except for the coconut - any suggestions for a substitution?

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over 1 year ago savorthis

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.

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over 1 year ago EmilyC

I've made these tacos before as written without the coconut milk and they're delicious (just different and not as rich in flavor).

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over 1 year ago psandridge

looks and sounds amazing... making this soon! Thanks : )

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over 1 year ago Mona Miklosik

Thanks this looks fantastic! Any reports on how it works with Tofu or Seitan?

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over 1 year ago EmilyC

Thanks Mona. I've never tried the tacos with tofu or seitan -- perhaps someone else will weigh in!

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over 1 year ago Maladecta

This looks yum! I am going to modify with ground goat instead of the pork and substitute quinoa tortillas. Thanks for the inspiration!

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over 1 year ago Kukla

Congratulations Emily!! Your Tacos is a great recipe with a lot potential for improvisations!

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over 1 year ago EmilyC

Thanks Kukla!

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over 1 year ago Loves Food Loves to Eat

Making this right now!!

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over 1 year ago EmilyC

That's great to hear -- let me know how they turn out for you!

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over 1 year ago Kitchen Butterfly

Emily.............how gorgeous, gorgeous, gorgeous! Love, love, love the flavours and colours. On my to make list.

congratulations!

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over 1 year ago EmilyC

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!

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over 1 year ago darksideofthespoon

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.

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over 1 year ago EmilyC

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!

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over 1 year ago darksideofthespoon

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. ;)

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over 1 year ago Hilarybee

Great job! I'm glad you were picked.

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over 1 year ago EmilyC

Thanks so much Hilarybee -- and thank you again for testing them. I really appreciate it!

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over 1 year ago gingerroot

Congrats Emily! This looks fabulous - we love tacos as well and these will debut soon!

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over 1 year ago EmilyC

Thanks gingerroot -- would love to know what you think if you try them!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations Emily! This looks soooo good! I am already certain it's going to become a weeknight staple around here.

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over 1 year ago EmilyC

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!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Now that is something extremely useful to know! :)

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over 1 year ago The Fiery Epicurean

I'm adding this as an impromtu recipe this week! The ingredients sound fantastic, refreshing, especially with warmer weather arriving.

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over 1 year ago EmilyC

Thank you -- and I'm so happy that you're trying them! Hope they're a hit!

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over 1 year ago The Fiery Epicurean

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!

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over 1 year ago EmilyC

Wonderful! Thanks so much for trying them and reporting back!

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over 1 year ago EmilyC

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!

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over 1 year ago Janet @ simplysogood.com

I'm making this right now! I'm so excited for dinner. Thanks so much and congrats on being a finalist.

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over 1 year ago EmilyC

That's awesome to hear! Thanks for giving them a go -- hope you enjoy!

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over 1 year ago TheWimpyVegetarian

This is perfect! I love this - many congrats on being a finalist!!

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over 1 year ago EmilyC

Thank you as always Susan!

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over 1 year ago dymnyno

VERY tasty sounding! I love tacos.

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over 1 year ago EmilyC

Thanks dymnyno!

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over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

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!!!

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over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

One more thing -- I really loved adding some cubed mango to the final tacos. Super yum!

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over 1 year ago EmilyC

Thanks a million for testing these and your nice note! The idea of adding cubed mango is inspired -- will definitely try that next time!

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over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Congratulations Em! These look amazing - perfect summer fare!!!

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over 1 year ago EmilyC

And right back at ya! So excited to be in the finalist circle with you and that gorgeous cake!

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over 1 year ago darksideofthespoon

So grateful I have everything I need to make this on hand. Love love love!

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over 1 year ago EmilyC

Aww thank you! I'd love to know what you think if you try them!

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over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

Such a heavenly combination of flavors. I am so going to be making these like right now! CONGRATS!

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over 1 year ago EmilyC

Thanks QS! : )

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over 1 year ago Midge

Such a great idea. Will try this soon. Congrats EmilyC!

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over 1 year ago EmilyC

Thanks Midge -- hope you enjoy them! The filling reheats really well, even in the microwave.

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

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over 1 year ago EmilyC

Thanks AJ -- I'd be thrilled if you try them!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

So happy to see this as a finalist, I just knew it. Congratulations!

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over 1 year ago EmilyC

Thanks Suzanne -- really appreciate it!

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over 1 year ago savorthis

Wow- this sounds awesome. I already love pineapple with pork (pastor!) and I bet the coconut milk is just amazing. Congrats!

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over 1 year ago EmilyC

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!)

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over 1 year ago savorthis

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!

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over 1 year ago EmilyC

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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over 1 year ago Kukla

Congratulations on being a finalist Emily!!!

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over 1 year ago EmilyC

Thanks Kukla! Definitely made my day!

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over 1 year ago JanetFL

Sounds fabulous! I've never thought of using ground pork for tacos and will definitely try your recipe, Emily.

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over 1 year ago EmilyC

Thanks Janet -- hope you liked them!

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over 1 year ago EmilyC

oops, typo -- meant "like"!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I love this, taco's are one of my favorites. Brilliant!

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over 1 year ago EmilyC

Thanks Suzanne! They're definitely an easy, tasty go-to meal. Anything with avocado is a huge hit in our house!