Pork Tacos with Black Beans and Avocado

Yield: 4

Active Time: 20m

Total Time: 30m


  • 1 lb ground pork
  • 1 sml onion
  • 1 lg garlic cloves, thinly sliced
  • Kosher salt and freshly ground black pepper to taste
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp chili powder
  • 1 tsp oregano
  • 1 tsp Spanish smoked paprika
  • Cayenne pepper, to taste
  • 2/3 cup coconut milk, stirred (full-fat recommended)
  • 3 tbsp pineapple juice (I keep small cans on hand for this dish)
  • 1-2 tbsp freshly squeezed lime juice, from 1 lime
  • 1 15oz can cooked black beans, drained and rinsed
  • Corn or flour tortillas, for serving
  • 1 lg avocado, diced
  • Other recommended toppings: salsa, chopped cilantro, sour cream, shredded cheddar cheese


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, 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.

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.

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. 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.

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.