Mole Pork Tacos with smashed avocado, radish & lettuce

These can be made very quickly for an effortless week night dinner, but would easily be welcome for lunch, brunch or as part of a taco bar to serve to a crowd.

The pork is lean but flavorful and could also be used in quesadillas or stuffed poblanos just as well.

I am not one to use jarred sauces but Bunches of Bunches Provisions was a happy discovery! Now I can enjoy a more authentic Mexican meal without the traditional time intensive process.

  • Author: Stacey Bender



2 Cara Cara Oranges, torn into segments (with skin on)

3 TB (for marinade) + 1-2 TB (for cooked pork) Oaxacan Mole Sauce by Bunches of Bunches Provisions

1lb pork loin cut into 2 thick pieces

1 cup fresh-squeezed orange juice

Olive oil for browning

Hard taco shells (see note)

Crisp lettuce, cleaned, dried and sliced (approximately 1-2 leaves per taco)

Thinly-sliced radishes (approximately 1 radish per taco)

Avocado (approximately 1/8 large per taco)

1 tsp Fresh salsa per 1/4 avocado

Lime juice for seasoning

Sea salt and pepper for seasoning

Torn cilantro, cleaned and dried


  1.  Squeeze the orange segments into a Ziplock bag and add 3 TB mole sauce. Add the pork, turning to coat. Squeeze out air, seal and put in refrigerator until ready to cook. You can let it sit overnight or if short on time, try to let it sit for at least 1 hour.
  2. Remove pork from bag (reserve marinade) and pat dry.
  3. In the bowl of an electric pressure cooker (or Instant Pot or sautè pan, brown pork in olive oil. If using an electric pressure cooker or Instant Pot, turn to high pressure and set time for 20 minutes. Pour over the 1/2 cup fresh orange juice and reserved marinade. Close the lid and press start.
  4. When the pressure naturally releases, open the lid, remove the orange segments and shred the pork with two forks; add a TB or more of the mole to taste.
  5. In a medium-small bowl, combine the avocado, sea salt, pepper, lime juice and salsa. Smash with a fork until combined but chunky. Stir in some chopped cilantro.
  6. Heat the taco shells in a 350-degree oven for 5-8 minutes.
  7. Put the pork down in the bottom of the shells first.
  8. Top with the lettuce, radish, then avocado smash.

Serve immediately!


I love San Juan Island brand salsa or Salsa Rosa brand, medium hot.

I like to add some additional torn, fresh cilantro on top.

I also like to drizzle some fresh crema over top. Simply mix plain yogurt or sour cream with fresh lime juice and/or a bit of water and stir well to get a good drizzling consistency.

Cabbage is also a fine substitute for lettuce.