July 8, 2026

Pork Mole Street Tacos

Name: Pork Mole Street Tacos
Prep time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium avocados, peeled, halved, pitted and chopped; 1 jalapeño pepper, seeded and finely chopped; 1 1/4 (160 g) 8 large red radishes, diced; 1/3 cup (43 g) diced red onion, rinsed in cold water; 1/4 cup (32 g) chopped cilantro; 1 tbsp (15 mL) freshly squeezed lime juice; 1 tbsp (15 mL) Canola Oil; 500 g pork tenderloin (about 1 medium), cut into bite-sized pieces; 1 pouch (227 mL) Frontera® Red Chile Enchilada Sauce; 12 small (12.5 cm) flour or all-natural corn tortillas, warmed; 1/4 cup (32 g) crumbled cotija cheese; Lime wedges (optional)

20

Prep Time Minutes
35
Total Time Minutes
12
Number of Ingredients
4
Servings

Tags:

Pork,
Under 30 min,
Main Dish,
Frontera,
Summer,
Spring,
Fall,
Winter,
Stove Top

Ingredients

2 medium avocados, peeled, halved, pitted and chopped
1 jalapeño pepper, seeded and finely chopped
1 1/4 (160 g) 8 large red radishes, diced
1/3 cup (43 g) diced red onion, rinsed in cold water
1/4 cup (32 g) chopped cilantro
1 tbsp (15 mL) freshly squeezed lime juice
1 tbsp (15 mL) Canola Oil
500 g pork tenderloin (about 1 medium), cut into bite-sized pieces
1 pouch (227 mL) Frontera® Red Chile Enchilada Sauce
12 small (12.5 cm) flour or all-natural corn tortillas, warmed
1/4 cup (32 g) crumbled cotija cheese
Lime wedges (optional)

Directions

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Step one

In small bowl, stir together avocado, jalapeño, radishes, onion, cilantro and lime juice; set aside
Step two

In medium skillet set over medium-high heat, add oil. Add pork and cook, turning, for 6 minutes or until browned on all sides. Stir in enchilada sauce, reduce heat and simmer, stirring occasionally, for 7 to 10 minutes or until pork is cooked through and sauce has thickened slightly.
Step three

Divide pork mixture evenly among warmed tortillas. Top with radish salsa and a few sprinkles of cotija cheese. Serve with lime wedges, if desired.