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Apple Butter Pork Tacos with Mango and Cilantro Salsa

Serving Size: 4 servings

This recipe is brought to you by Hilary Morden from Cocoa Bean the Vegetable. For more great recipes like this follow her on TwitterFacebook and Instagram!

Prep Time: 20 minutes
Cooking Time: 30-35 minutes

Servings: 4-5

The Butcher
pork tacos


  • 1 M&M Apple Butter Pork Tenderloin, defrosted
  • ¼ cup red onion, thinly sliced
  • ¼ cup apple cider vinegar
  • 1 cup 1 cm size mango cubes
  • 4 tbsp fresh cilantro, stems removed and chopped finely, plus more for garnish
  • 1 tbsp chopped green onion, green part only
  • ¼ tsp chilli pepper
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¾ cup sour cream
  • 12-15 small soft corn tortillas
  • salt and pepper to taste


To cook the pork tenderloin, preheat oven to 350F and cook according to package instructions. Once it is fully cooked, remove from heat and slice in about 0.5 cm thick pieces.

For the quick pickled onions, mix the red onions and apple cider vinegar in a small bowl and ensure the onions are fully submerged. Set aside to marinade.

To make the mango salsa, mix together the mango, cilantro, green onion, chilli pepper and olive oil in a bowl. Add the salt and stir well.

To assemble the tacos in the corn tortillas, layer the pork, pickled onions, sour cream, and mango salsa per tortilla. Sprinkle with salt and pepper, and some additional cilantro if desired, before serving.


Best-enjoyed warm.

The dishes can all be made ahead of time, and then reheated before assembling.

A make-your-own taco station makes a great and entertaining appetizer!