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Pork Mole Street Tacos

Pork Mole Street Tacos

  • Yield: 4 servings
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  • 1 1/4 cups Red radishes, diced
  • 2 Medium avocadoes, chopped
  • 1/3 cup Diced red onion, rinsed in cold water
  • 1 Jalapeno, finely chopped
  • 1/4 cup Fresh cilantro, chopped
  • 1 tbsp Lime juice
  • 1 tbsp Canola oil
  • 1 lb Pork tenderloin, cut in bite-sized pieces
  • 8 oz Frontera Red Chile Mole Simmer Sauce
  • 12 Small flour or corn tortillas, warmed
  • 1/4 cup Cotija cheese, crumbled
  • Lime wedges, optional


  1. Make the radish slaw by stirring together radish, avocado, red onion, jalapeno, cilantro and lime juice in small bowl. Set aside.
  2. Heat oil in a 12-inch skillet over medium-high heat. Add the pork and cook until brown on all sides, about 6 minutes.
  3. Once browned, add mole sauce to the skillet. Reduce heat and simmer pork and sauce for 7-10 minutes or until pork is cooked through and sauce is slightly thickened.
  4. Divide pork mole evenly between warmed tortillas. Top with radish slaw and a few sprinkles of cotija cheese. Serve with lime wedges, if desired.


Recipe adapted from