Pork Tacos with Pineapple Sour Cream

Pork Tacos with Pineapple Guacamole

We’re just a few days from Cinco de Mayo! Sooo…I’ve made some new tacos for you.

Pork tacos.

With pineapple guacamole.

Pork Tacos with Pineapple Guacamole

Lean seasoned pork on a grilled flour tortilla with black beans, white cheddar, homemade pico de gallo, shredded green leaf lettuce, pineapple guacamole and sour cream.  

I love pork tenderloin because it’s easy, quick and can be a superstar in so many main dishes.

These are damn good.

It’s always a really good thing when you can pull from your recipe arsenal to be inspired to make something new.


For this recipe it was this guacamole that I made a while back and couldn’t get enough of.

I  grilled my flour tortillas because I like them better that way – It gives them more of a smoky, crunchy texture.

You don’t have to – but I love them that way. 

I also chose to go with sharp white cheese because I’m a tiny bit obsessed with Cabot’s White Oak Cheddar; it just makes everything taste amazing.

It’s so sharp, and I think it compliments the spicy pico and pork perfectly.


Just look at that guac…

Pork Tacos with Pineapple Sour Cream

See how the tortilla edges are all nice and brown and crispy??

Makes me happy.

Pork Tacos

VERY happy.

Here’s your printable- 

Pork Tacos with Pineapple Guacamole

Pork Tacos with Pineapple Guacamole

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Tender pork in flour tortillas with fresh pico de gallo and pineapple guacamole. Happy Taco Tuesday!


  • 1 lb. pork tenderloin
  • 2 tbsp. taco seasoning
  • 2 tbsp olive oil
  • Nonstick cooking spray
  • 1 package soft taco size flour tortillas
  • Cabot White Oak Cheddar, grated
  • 16 oz. can black beans, drained and rinsed
  • Pico de Gallo
  • Pineapple Guacamole
  • Shredded green leaf lettuce
  • Sour Cream  
  • Hot sauce


  1. Preheat oven to 375 degrees.
  2. Combine taco seasoning and olive oil and rub on the pork tenderloin.
  3. Bake for 20-30 minutes, until done, let it cool and chop.
  4. Spray a frying pan with nonstick spray over medium heat and add tortillas, one at a time, cooking for 20 seconds each side.
  5. Fill tortillas with pork, grated cheese, black beans, pico, guacamole, lettuce and sour cream.
  6. Top with hot sauce, if desired. (I always desire it).

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 483Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 92mgSodium: 932mgCarbohydrates: 40gFiber: 12gSugar: 4gProtein: 43g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 2 Comments

  1. Adam J. Holland

    That’s a fine looking taco, Shea. I hope to hell that you’re pronouncing it ‘wok’ instead of ‘gwok.’

    1. Shea

      Adam! Nobody pronounces it that way 😉

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.