Leftover Pork Loin Tacos

5 from 1 vote

Transform your leftover pork loin into a delicious meal, for the second time with these easy-to-make tacos. Served on either corn or flour tortillas, the tender diced pork is pairs perfectly with the homemade avocado salsa and a tangy chipotle lime crema, adding layers of fresh and zesty flavors.

These tacos are quickly prepared on the Blackstone griddle, making this recipe ideal for a hassle-free weeknight dinner. A few simple steps and a sprinkle of queso fresco bring this dish together perfectly.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: leftover pork loin tacos, pork tacos

Servings: Servings

Author: Joshua Boquist

Equipment

Ingredients

For the Salsa

2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon kosher salt
½ red onion diced
4 Roma tomatoes diced
1 large Hass avocado pitted and diced
1 large jalapeño seeded and diced
¼ cup cilantro chopped

For the Tacos

8 corn or flour tortillas
1 pound cooked pork loin diced
½ cup chipotle lime crema
¼ cup queso fresco crumbled

Instructions

For the Salsa

In a large mixing bowl, combine the olive oil, lime juice, and salt. Whisk everything together.
Combine the diced onion, tomato, avacado, and jalapeño. Lightly toss the salsa and set it to the side.

For the Tacos

Set your Blackstone griddle to be high on one side and low on the other side. Oil the griddle and let it warm up.
Place the tortillas on the cooler side of the griddle and let them warm up.
Toss the diced cooked pork loin on the hot side of the griddle. Heat it for 2-3 minutes before tossing it and heating for another 2-3 minutes.
Construct your tacos by placing ¼ cup of diced pork loin in each tortilla. Top each taco with the chipotle lime crema, avocado salsa, and some queso fresco.

Nutrition