Make Ahead

Coconut-Lime Pork Tacos with Black Beans and Avocado

by:
May 20, 2013
4.5
19 Ratings
Photo by James Ransom
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4 to 6
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. Recommended toppings for the tacos include avocado, corn salsa, chopped cilantro, sour cream, shredded cheddar or Monterey jack cheese —EmilyC

Test Kitchen Notes

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

What You'll Need
Ingredients
  • 1 pound ground pork
  • 1 small onion, finely chopped
  • 1 large garlic cloves, thinly sliced
  • 1 pinch 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
  • 1 pinch 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 tablespoon 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
Directions
  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, chili powder, 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.
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EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

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.
 
linda January 22, 2022
This is a fabulous recipe, lots of flavor, easy to make & freezes well!
 
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.
 
Lisa R. June 11, 2018
I am going to try it with flour tortillas next time.
 
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.
 
EmilyC June 13, 2017
Hooray!! Thanks for trying them and circling back! : )
 
Donna H. September 24, 2016
Trying these tonight! Is it crazy to be excited for that?
 
Manny R. September 24, 2016
Only thing that would be crazy would be to not be excited. This dish is fantastic!
 
Manny R. September 24, 2016
Not sure my grammar was correct but you get this idea!
 
EmilyC September 25, 2016
Ahh, thank you both! Donna, I hope the dish didn't disappoint!
 
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!
 
EmilyC September 23, 2016
Wow, this sounds good!! Thanks so much for sharing this variation!
 
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!
 
Caroline L. July 11, 2016
All set! Thanks so much for bringing it to our attention.
 
EmilyC July 11, 2016
Thanks Caroline!
 
Anouk S. May 24, 2016
So tasty! I didn't have any beans at home, so I used lentils, which turned out great too.
 
EmilyC May 24, 2016
Nice call on adding lentils -- sounds good! Thanks for trying these and reporting back Anouk!
 
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!
 
lindsay June 9, 2015
Made this last night, it was fabulous. Used lettuce wraps instead of tortillas, highly recommended!
 
EmilyC June 9, 2015
Great idea! Thanks for sharing!
 
pennyolsen May 6, 2015
How does one know if recipe calls for refrigerated coconut milk or the stuff in the can?
 
linda May 6, 2015
I used the can and it was great
 
pennyolsen May 6, 2015
I use refrigerated daily so that's what I'm going to use. Hope it works.
 
pennyolsen May 6, 2015
BTW thank you Linda.
 
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.
 
EmilyC February 22, 2015
So glad the tacos were a hit! Thanks for trying them!
 
Sarah E. February 2, 2015
Just made these tonight - delicious! Will definitely make again.
Has anyone tried the recipe without pineapple juice, or an alternative?
Thanks!
 
EmilyC February 3, 2015
Great! Glad you liked them. I've made them with just lime juice and they're good that way, too.
 
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.
 
Susan C. May 12, 2014
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!
 
EmilyC May 12, 2014
You're welcome! So glad you tried and liked them!
 
Manny R. April 18, 2014
I've been cooking for a LONG time and this is one of the best recipes I've ever made. Thank you so much!
 
EmilyC April 22, 2014
Wow, what a lovely comment; thanks so much.
 
Robin April 1, 2014
LOVE! Having it for the second time. Thanks Emily!
 
EmilyC April 4, 2014
You're quite welcome -- so glad you like them!
 
linda March 12, 2014
Fantastic!
 
EmilyC March 15, 2014
Great to hear -- thank you!
 
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.
 
EmilyC March 12, 2014
Bummer that this didn't suit you, but thanks for trying.
 
sheila356 January 25, 2014
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.
 
EmilyC January 28, 2014
Glad you enjoyed them!
 
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!
 
EmilyC May 12, 2014
Good to know, thanks!
 
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.
 
Marlene January 15, 2014
This was AWFUL! I don't know how this recipe can be a contest finalist?!!!
 
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.
 
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!
 
EmilyC January 17, 2014
So glad to hear 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!
 
Mulzee November 10, 2013
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.
 
EmilyC November 11, 2013
Great to hear -- thank you!
 
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.
 
Deb R. September 24, 2013
This has become a staple in my house! I no longer use those little taco seasoning packets! Thanks!
 
EmilyC September 25, 2013
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!
 
cooking44 August 14, 2013
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.
 
EmilyC August 14, 2013
So nice to hear they were a hit! Thanks for trying them!
 
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!
 
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.
 
EmilyC July 19, 2013
Great, I'm happy to hear this! Thanks for your note!
 
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!
 
aquarius July 3, 2013
Yes, I did heat it up the 2nd time around.
 
R.B. July 3, 2013
So delicious!!! Next time I am gonna add a little more heat though.
 
EmilyC July 3, 2013
So glad you liked them -- thanks for your note!
 
aquarius June 27, 2013
I agree with mhgoblue and have told many friends about Food 52 in case they haven't already gone there.
 
EmilyC June 27, 2013
Yay for spreading the word about food52! I love doing the same.
 
mhgoblue June 27, 2013
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!
 
EmilyC June 27, 2013
Hi -- I'm thrilled to read this! Thanks so much for trying them and circling back. And welcome to Food52! : )
 
tastysweet June 25, 2013
Had this meal again tonight. Even better the second day.
 
EmilyC June 26, 2013
That's been my experience too!
 
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.
 
EmilyC June 25, 2013
Great idea!
 
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.
 
EmilyC June 25, 2013
Yum -- I'm going to use leftovers that way next time!
 
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.
 
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!
 
EmilyC June 24, 2013
What a nice note -- thank you! So glad that you and your husband enjoyed them!
 
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.
 
sdale80 June 21, 2013
Cook rice in it. Serve with a meat satay. Yum.
 
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!
 
Auntie M. June 23, 2013
Will try it. Thanks.
 
Zootertoot June 24, 2013
Poured over oatmeal for breakfast.
 
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!
 
EmilyC June 20, 2013
Thanks Barbara -- good suggestion.
 
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!
 
rmullins June 19, 2013
Adaptation for Pork Shoulder?
 
EmilyC June 19, 2013
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!
 
AnnieHynes June 19, 2013
Cant get ground pork at my neighborhood grocery store... What other meats would you suggest?
 
EmilyC June 19, 2013
Ground beef or turkey (dark meat variety) should work just fine!
 
sdale80 June 19, 2013
Annie, You can grind you own pork in the food processor.
 
AnnieHynes June 19, 2013
thank you!
 
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. :-)
 
Gseghi June 19, 2013
This will be made tomorrow night for the nba finals. Yay!
 
emcsull June 19, 2013
sheesh this is always my problem what do you mean by "chili powder" ?
 
EmilyC June 19, 2013
The dried spice blend that contains pulverized chili peppers and other spices. Like these: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilipowder.html
 
emcsull June 19, 2013
thanks. I can recreate that myself somehow.
 
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).
 
psandridge June 19, 2013
looks and sounds amazing... making this soon! Thanks : )
 
Mona M. June 19, 2013
Thanks this looks fantastic! Any reports on how it works with Tofu or Seitan?
 
EmilyC June 19, 2013
Thanks Mona. I've never tried the tacos with tofu or seitan -- perhaps someone else will weigh in!
 
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!
 
Kukla June 12, 2013
Congratulations Emily!! Your Tacos is a great recipe with a lot potential for improvisations!
 
EmilyC June 13, 2013
Thanks Kukla!
 
Loves F. June 11, 2013
Making this right now!!
 
EmilyC June 11, 2013
That's great to hear -- let me know how they turn out for you!
 
Kitchen B. June 8, 2013
Emily.............how gorgeous, gorgeous, gorgeous! Love, love, love the flavours and colours. On my to make list.

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!
 
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!
 
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. ;)
 
Hilarybee June 7, 2013
Great job! I'm glad you were picked.
 
EmilyC June 7, 2013
Thanks so much Hilarybee -- and thank you again for testing them. I really appreciate it!
 
gingerroot June 7, 2013
Congrats Emily! This looks fabulous - we love tacos as well and these will debut soon!
 
EmilyC June 7, 2013
Thanks gingerroot -- would love to know what you think if you try them!
 
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!
 
fiveandspice June 7, 2013
Now that is something extremely useful to know! :)
 
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.
 
EmilyC June 6, 2013
Thank you -- and I'm so happy that you're trying them! Hope they're a hit!
 
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 10, 2013
Wonderful! Thanks so much for trying them and reporting back!
 
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!
 
Janet @. June 6, 2013
I'm making this right now! I'm so excited for dinner. Thanks so much and congrats on being a finalist.
 
EmilyC June 6, 2013
That's awesome to hear! Thanks for giving them a go -- hope you enjoy!
 
This is perfect! I love this - many congrats on being a finalist!!
 
EmilyC June 6, 2013
Thank you as always Susan!
 
dymnyno June 6, 2013
VERY tasty sounding! I love tacos.
 
EmilyC June 6, 2013
Thanks dymnyno!
 
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!
 
aargersi June 6, 2013
Congratulations Em! These look amazing - perfect summer fare!!!
 
EmilyC June 6, 2013
And right back at ya! So excited to be in the finalist circle with you and that gorgeous cake!
 
So grateful I have everything I need to make this on hand. Love love love!
 
EmilyC June 6, 2013
Aww thank you! I'd love to know what you think if you try them!
 
QueenSashy June 6, 2013
Such a heavenly combination of flavors. I am so going to be making these like right now! CONGRATS!
 
EmilyC June 6, 2013
Thanks QS! : )
 
Midge June 6, 2013
Such a great idea. Will try this soon. Congrats EmilyC!
 
EmilyC June 6, 2013
Thanks Midge -- hope you enjoy them! The filling reheats really well, even in the microwave.
 
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)
 
EmilyC June 6, 2013
Thanks AJ -- I'd be thrilled if you try them!
 
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.
 
Kukla June 6, 2013
Congratulations on being a finalist Emily!!!
 
EmilyC June 6, 2013
Thanks Kukla! Definitely made my day!
 
JanetFL June 5, 2013
Sounds fabulous! I've never thought of using ground pork for tacos and will definitely try your recipe, Emily.
 
EmilyC June 6, 2013
Thanks Janet -- hope you liked them!
 
EmilyC June 6, 2013
oops, typo -- meant "like"!