Roasted pork "mexican tacos" with vegetables and guacamole

Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Corn tortilla 15.0 ud
boneless pork 1.0 kg
Cebolla 0.25 kg
Pimiento rojo 0.25 kg
Sal 1.5 g
Ground black pepper 0.5 g
Creamed corn 0.01 kg
Siracha hot sauce 0.001 g
Guacamole 0.2 kg
lettuce assortment (mesclun) 0.1 kg
Tomate 0.25 kg

For this recipe, the following elaborations are needed:

  • For the tacos:
    • Prepare the mexican corn pancakes or buy premade.
    • Fillet the boneless pork into strips of about 3 cm long and 1 cm wide.
    • Cut the onion, red pepper and Italian green pepper into julienne.
    • Cut the jalapeño chilli pepper into brunoise.
    • In a hot grill or frying pan, roast the meat strips together with the onion and peppers. 
    • As the meat and vegetables are browned, add salt, pepper and jalapeño chilli pepper.
    • Place on a plate and deglaze the frying pan, add siracha and thicken a little with cornstarch. The mixture should be thick. 
  • For the guacamole,  follow the recipe or use a good quality premade one.
  • Prepare the salad.


  • Place three tacos per serving and serve next to the meat.
  • Garnish with the guacamole and the salad.
Nutritional information (1 portion)
Fiber 7.76 g
Saturates 7.96 g
Monounsaturated fatty acids 15.11 g
Polyunsaturated fatty acids 7.54 g
Cholesterol 129.05 mg
Calcium 93.01 mg
Iron 3.3 mg
Zinc 5.12 mg
Vitamin A 117.47 ug
Vitamin C 86.31 g
Folic acid 50.88 ug
Salt (Sodium) 1196.38 mg
Sugars 6.64 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.