Barbecue Ranch Pork Tacos

Barbecue Ranch Pork Tacos

Barbecue pork and a cool, creamy slaw combine for this super simple skillet pork tenderloin version of pork tacos. Pair with an icy Corona Refresca® Passionfruit Lime, and dinner is done!
Prep 30 Minutes
Total 30 Minutes
Servings 10

Ingredient List

  • 3 cups shredded tricolor coleslaw (from 14-oz bag)
  • 1/3 cup Old El Paso™ Zesty Ranch Sauce
  • 1 tablespoon vegetable oil
  • 1 pork tenderloin (about 1 1/4 lb), cut into 1-inch pieces
  • 1/2 cup barbecue sauce
  • 1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
  • 1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
  • 2 tablespoons chopped fresh cilantro leaves
Recipe Continues Below


  1. In medium bowl, mix coleslaw and Old El Paso™ Zesty Ranch Sauce; cover and refrigerate.
  2. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 4 minutes without moving. Turn pork; cook 2 to 3 minutes longer, stirring occasionally, until no longer pink in center. Stir in barbecue sauce. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
  3. Divide pork among warm taco shells. Top evenly with cheese, then top with coleslaw mixture. Top with cilantro.

Expert Tips

  • Shredded green cabbage works well in place of the tricolor slaw.
  • Take the heat up a bit by using Old El Paso™ 3-Pepper Cheese Blend instead of the Old El Paso™ Shredded Mexican Style 4 Cheese Blend.
  • Like a little heat? Opt for a spicy barbecue sauce.
  • Relax Responsibly. Corona Refresca® Malt Beverage with Fruit Flavors. Imported by Crown Imports, Chicago, IL


1 Serving Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 45mg; Sodium 370mg; Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 6g); Protein 16g
% Daily Value: Vitamin A 0%; Vitamin C 6%; Calcium 10%; Iron 6%;
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 2 Lean Meat, 1 Fat
Carbohydrate Choice: 1

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