Chipotle-Lime Grilled Pork Tacos with Avocado Salsa

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky chipotle-marinated pork grilled and served in corn tortillas with a fresh avocado-lime salsa. This Mexican-inspired pork recipe, ready in about 50 minutes, pairs pork shoulder, chipotle chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 40 min Cook: 10 min Serves 4 Mexican cuisine 420 cal/serving

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Ingredients

1 lb, thinly sliced pork shoulder
2 tsp chipotle chili powder
1 tsp ground cumin
1 tsp garlic powder
2 tbsp olive oil
3 tbsp lime juice
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
1 large, diced avocado
1/4 cup, finely chopped red onion
2 tbsp, chopped fresh cilantro
1 small, seeded and minced jalapeño
1 tsp lime zest

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Instructions

Step 1: In a medium bowl, combine 1 lb thinly sliced pork shoulder with 2 tsp chipotle chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 2 tbsp olive oil, 3 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly and marinate for at least 30 minutes.
Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the pork slices for 3-4 minutes per side until nicely charred and cooked through.
Step 3: While the pork cooks, prepare the avocado salsa by mixing 1 large diced avocado, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 small minced jalapeño (seeded), and 1 tsp lime zest in a small bowl. Season with a pinch of salt.
Step 4: Warm 8 small corn tortillas on the grill for 20 seconds per side until pliable.
Step 5: Assemble the tacos by dividing the grilled pork evenly among the tortillas and topping with generous spoonfuls of avocado salsa. Serve immediately.