Smoky Blackened Pork Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Juicy pork seasoned with smoky blackening spices, seared to perfection, and served in warm tortillas topped with a smooth avocado crema. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs paprika, ground cumin, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb pork tenderloin, trimmed and cut into 1/2-inch strips
• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 whole ripe avocado
• 2 tbsp lime juice
• 1/4 cup sour cream
• 1/4 cup fresh cilantro leaves
• 1/2 small red onion, finely diced
• 1 small jalapeño, seeded and minced

Cast-iron skillets worth buying → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, combine 2 tsp paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper to create the blackening spice mix.
2. Step 2: Toss 1 lb pork tenderloin strips in the spice mix until evenly coated.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned pork strips in a single layer and sear for 3-4 minutes per side until the edges are charred and pork is cooked through.
4. Step 4: While the pork cooks, prepare the avocado crema by blending 1 whole ripe avocado, 2 tbsp lime juice, 1/4 cup sour cream, 1/4 cup fresh cilantro leaves, 1/2 finely diced red onion, and 1 small minced jalapeño in a food processor until smooth.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
6. Step 6: To assemble, spoon the blackened pork strips onto tortillas and top with a generous dollop of avocado crema. Serve immediately.