Charred Chipotle Pork Tacos with Fresh Pico de Gallo

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Smoky chipotle-marinated pork grilled to perfection and served in warm corn tortillas topped with zesty pico de gallo. This Mexican recipe, ready in about 50 minutes, pairs pork shoulder, chipotle peppers in adobo sauce, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced pork shoulder
• 2 peppers, minced chipotle peppers in adobo sauce
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 medium, diced tomatoes
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 1, cut into wedges lime

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Instructions

1. Step 1: In a bowl, combine 1 lb thinly sliced pork shoulder, 2 minced chipotle peppers in adobo sauce, 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly and marinate for at least 30 minutes in the refrigerator.
2. Step 2: Preheat a grill or grill pan over medium-high heat. Grill the marinated pork slices for 3-4 minutes per side until nicely charred and cooked through.
3. Step 3: While pork cooks, prepare pico de gallo by mixing 2 diced medium tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 minced small jalapeño in a bowl. Season with a pinch of salt.
4. Step 4: Warm 8 small corn tortillas on the grill for 20 seconds each side until pliable and slightly charred.
5. Step 5: Assemble the tacos by placing grilled pork on each tortilla and topping with a spoonful of fresh pico de gallo. Serve with lime wedges for squeezing over the top.