Pork Tenderloin Tacos with Corn Salsa

For more Mexican-inspired recipes the entire family will enjoy, try these ground pork tacos or easy Mexican chorizo tacos. These carne asada tacos are easy, healthy, and authentic.

Not to be confused with carnitas, like these Instant Pot carnitas, you make pork tenderloin tacos with sliced pork tenderloin rather than a pork butt or shoulder. Both are equally delicious!

Why You’ll Love This Pork Tenderloin Taco Recipe

• Healthy: This pork tenderloin taco recipe has half the calories of traditional carnitas thanks to the leanness of the pork tenderloin. The cashew crema is dairy-free and vegan and you can substitute the taco shells with grain-free or gluten-free options.
• Flavorful: The crispy, smoky pork, tangy lime, sweet but charred corn, and rich, creamy cashew crema altogether make the ideal bite. 
• Filling: All of the fresh ingredients load this dish with protein, healthy fats, and veggies that will keep you plenty satisfied.

Ingredient Notes and Substitutions

Here are the simple ingredients for this pork tenderloin taco recipe. Jump down to the recipe card for exact measurements.

Pork Tenderloin Tacos

• Pork tenderloin: If you don’t have pork tenderloin, chicken has a similar texture and nutritional profile.
• Olive oil: avocado oil another great substitute—it has a high smoke point!
• Lime juice: Squeeze the juice fresh from the lime.
• Honey: The sweetness of the honey and the corn are a nice contrast to the smokey flavors of this dish. Brown sugar can act as a substitute instead.
• Garlic: You can add more or less garlic based on your taste preference.
• Spices: Ground cumin, chili powder, paprika, dried oregano, kosher salt, and onion powder combine for a smoky, delicious pork marinade.
• Corn or flour tortillas: You can also use gluten-free or grain-free tortillas as well.

Corn Salsa and Crema

• Corn: Use grilled or steamed corn (fresh or frozen). If you don’t like corn, try this mago pineapple salsa instead. Or try copycat chipotle corn salsa.
• Jalapeno: It adds an extra kick to your salsa, but feel free to skip if you’re not a fan of the heat.
• Red onion: White onion, Mexican pickled onions, or radish can act as substitutes that still give a nice crunch. You can also add more to taste.
• Avocado: The soft texture of the avocado is a great contrast to the crispy pork and the crunch of the red onion and corn.
• Cilantro: This is optional depending on taste, but what’s a taco without cilantro?
• Cashews: Blended cashews creates the creamiest texture.

If you’re not a fan of the cashew crema, try this avocado crema instead. Or drizzle them with this whole30 ranch, or creamy cilantro lime dressing.

Instead or corn salsa, you could top them with fresh peach mango salsa for a sweeter option.

Then use any leftovers to top these crispy buffalo cauliflower tacos.

Cooking with Pork Tenderloin

Pork tenderloin is the leanest and most tender cut of pork with very little visible fat. Although it sounds similar, it’s not to be confused with pork loin, which is a thicker cut of meat that doesn’t cook the same way. Here are some tips for cooking with pork tenderloin:

• Because the meat is so lean, it can easily dry out, so a marinade is a great option to keep it moist. 
• It also cooks up faster, so quick sauteing or grilling is key. (Not to worry though, the crispier the better when it comes to these tacos.)
• With such a mild taste, it’s a great base for lots of added spices, fresh salsas, or dressings – just like the ones in this recipe!

Marinate the Pork Tenderloin

Lay the pork tenderloin lengthwise on the cutting board and slice it into 1/4-inch slices with a sharp knife. Take those 1/4-inch slices and cut them into 1/8-inch strips. The thinner they are, the quicker they cook and the crispier they’ll be.

Combine all of your marinade ingredients, including the oil, lime juice, honey, garlic, and spices in a large bowl or Ziploc bag, mixing or shaking it all together. Then place the sliced pork tenderloin in the marinade and toss to coat. Allow the pork tenderloin to marinate for 20 minutes or up to 12 hours. 

Marinating pork is similar to marinating chicken. Follow these steps for how to marinate chicken for the best results.

Make the Salsa and Crema

As a time saver, prep the salsa and crema while the meat marinates. Add all of your salsa ingredients to a medium bowl and toss to combine. Store the salsa in the refrigerator until you’re ready to serve it.

To make the crema, add the cashews to a microwave-safe bowl and cover them with water. After that, microwave on high for 3 minutes then drain the water from the cashews and rinse them with cold water to bring them back to room temperature.

Add the softened cashews to a high-speed blender or food processor with the freshwater, garlic, salt, onion powder, and lime juice. Blend on high speed for at least 2 minutes until it’s really creamy and smooth.

Heat a bit of olive oil in a skillet over medium-high heat. Once it’s hot and shimmering, add half of the marinated pork, first shaking the pork to remove any excess marinade. Allowing too much moisture from the marinade into the skillet and overcrowding the pan will cause the pork to steam rather than crisp.

Cook the pork slices on both sides for 2-3 minutes, or until they reach an internal temperature of 145°F. The thinner the pork slices, the faster they cook. Use tongs to transfer the first batch to a clean plate or bowl and repeat with the remaining half of the tenderloin.

Warm or char the taco shells by heating an open burner over medium-low heat. Cook the shells for approximately 45 seconds on each side, until they begin to bubble and char around the edges.

Fill them with your delicious seared pork. Top the tacos with corn salsa, drizzle all over with crema, and finish everything off with finely chopped cilantro.

What to Serve with Pork Tenderloin Tacos

• Use your leftover cashews to make this delicious vegan cashew queso that requires minimal cooking time. Have it as an appetizer to snack on while you cook.
• Serve your tacos alongside these garlic roasted mini peppers that won’t overfill you, but will round out your meal.
• Mix some of this tasty avocado crema with some shredded cabbage to make an easy slaw.
• Bring out the store-bought refried beans for a no-prep side that pairs perfectly.

Meal Prep and Storing Tips

Meal prep: You can prep the pork tenderloin and marinade the night before to save on meal prep time, but also to allow the smokey flavors to really soak into the meat. Try prepping the salsa ahead of time too. The lime juice will help to keep the avocado fresh for longer.

Storage: Allow leftovers to cool completely then transfer the meat to an airtight container or resealable plastic bag. Store in the fridge for up to 4 days. Pork tenderloin freezes well for up to 3 months. When you’re ready to eat it, reheat it thoroughly in the microwave or in a nonstick skillet over medium heat.

Store the leftover salsa in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this salsa.

The cashew crema will keep for up to one week in the refrigerator. You can freeze it in silicone storage containers for up to 3 months.

Note: I don’t recommend storing assembled tacos. Store the ground pork, tortillas, and salsa separately and assemble them when you’re ready to eat.