Chipotle-Lime Grilled Pork Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 drafted and published.

Smoky chipotle-marinated pork grilled to perfection and served in warm corn tortillas with a crisp, tangy cabbage slaw. This Mexican-inspired pork recipe, ready in about 25 minutes, pairs pork shoulder, thinly sliced, chipotle chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 15 min Cook: 10 min Serves 4 Mexican cuisine 400 cal/serving

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Ingredients

1 lb pork shoulder, thinly sliced
2 tsp chipotle chili powder
1 tsp ground cumin
1 tsp garlic powder
3 tbsp lime juice
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 cups green cabbage, shredded
1/4 cup red onion, thinly sliced
1/4 cup cilantro leaves, chopped
2 tbsp mayonnaise
8 small corn tortillas
for serving lime wedges

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Instructions

Step 1: In a large bowl, combine 1 lb thinly sliced pork shoulder with 2 teaspoons chipotle chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 3 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well and marinate for at least 30 minutes.
Step 2: While pork marinates, prepare the slaw by mixing 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, 1/4 cup chopped cilantro, and 2 tablespoons mayonnaise in a bowl. Refrigerate until ready to serve.
Step 3: 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.
Step 4: Warm 8 small corn tortillas on the grill for 30 seconds each side. Assemble tacos by layering pork slices and cabbage slaw on each tortilla. Serve immediately with lime wedges for squeezing over.