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Pork Tacos with Mango Salsa for Two
Photography by Daniel J. van Ackere. Styling by Catrine Kelty.

Pork Tacos with Mango Salsa for Two

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By America's Test Kitchen
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Time

30 minutes

Yield

Serves 2

Ingredients

Ingredient check list

Why This Recipe Works

Pork shoulder is the traditional cut of choice for this dish, but it was clearly out of the question for just two servings, so instead we aimed to infuse quick-cooking ground pork with smoky flavor. Chipotle chiles were exactly what we needed; they provided slow-smoked flavor and a subtle, lingering heat. A generous dose of cilantro and lime juice gave our dish an authentic flavor profile. A little shredded Monterey Jack cheese melted into the pork created a cohesive filling. Spooned into warm corn tortillas and topped with a bright mango salsa, this was a dish we could easily enjoy any night of the week.

Before You Begin

We prefer fresh mangos here, but you can substitute 1½ cups frozen mango. If your mango is unripe, add sugar as needed in step 1.

Instructions

  1.  Combine mangos, 2 tablespoons cilantro, half of shallot, 2 teaspoons lime juice, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl; set aside.
  2.  Heat oil in 10-inch skillet over medium heat until shimmering. Add remaining shallot, chipotle, and ¼ teaspoon salt and cook until shallot is softened, about 2 minutes. Add pork and cook, breaking up meat with wooden spoon, until pork is no longer pink, about 5 minutes.
  3.  Off heat, stir in remaining 2 tablespoons cilantro, remaining 2 teaspoons lime juice, and Monterey Jack and season with salt and pepper to taste. Serve pork with warm tortillas, mango salsa, and lime wedges.

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