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Photo of Mexican pork tacos with avocado salsa by WW

Mexican pork tacos with avocado salsa

Total Time
25 min
15 min
10 min
Mince is often a favouite taco filler but lean pork packs a tasty punch!


Oil spray

1 x 3 second spray(s)

Pork fillet or tenderloin, raw

360 g, fat trimmed, halved lengthways

Chilli powder

1 tsp, Mexican

Hard taco shell

135 g, (12 regular)


½ medium, cut into 1cm pieces

Green shallot(s)

2 individual, thinly sliced

Red capsicum

1 small, finely chopped

Fresh coriander

½ cup(s), roughly chopped

Lemon juice

1 tbs

Olive oil

2 tsp


3 cup(s), chopped


  1. Preheat oven to 180°C or 160°C fan-forced.
  2. Preheat a chargrill or barbecue over medium-high heat. Lightly spray pork with oil and sprinkle with chilli. Cook, turning occasionally, for 10–12 minutes or until browned all over and cooked through. Transfer to a plate. Cover to keep warm. Allow pork to rest for 5 minutes before slicing thinly.
  3. Meanwhile, place tacos on a baking tray and heat following packet instructions (see note). Place avocado, shallots, capsicum, coriander, juice and oil in a medium bowl. Season with salt and pepper. Toss salsa to combine.
  4. Divide rocket among taco shells. Serve topped with pork and avocado salsa.


TIP: To heat tacos on a barbecue, wrap in foil and cook for 2–3 minutes over the grill section until warm. You can also cook the pork in a frying pan. Lightly spray a medium non-stick frying pan with oil and heat over medium-high. Cook following instructions in step 2.