Chipotle-Spiced Pork Tacos with Pickled Red Onion and Avocado Crema

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

Soft corn tortillas filled with smoky chipotle-spiced pork, bright pickled red onions, and a smooth avocado crema for a flavorful taco night. This Mexican recipe, ready in about 55 minutes, pairs pork shoulder, cut into 1/2-inch cubes, 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 6, 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

• 2 lbs pork shoulder, cut into 1/2-inch cubes
• 1 tbsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 12 corn tortillas
• 1 large ripe avocado
• 1/2 cup sour cream
• 2 tbsp lime juice
• 2 tbsp fresh cilantro, chopped

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 tbsp chipotle chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper. Add 2 lbs cubed pork shoulder and 2 tbsp olive oil. Toss to coat evenly and marinate for at least 30 minutes.
2. Step 2: Meanwhile, place 1 thinly sliced medium red onion in a bowl. Add 1/2 cup white vinegar and 1 tbsp sugar, stirring until sugar dissolves. Let sit at room temperature for 20 minutes to quick-pickle.
3. Step 3: Heat a large skillet over medium-high heat. Add the marinated pork cubes and cook, stirring occasionally, for 12-15 minutes until the pork is cooked through and edges are caramelized and crispy.
4. Step 4: In a blender or food processor, puree 1 large ripe avocado with 1/2 cup sour cream, 2 tbsp lime juice, and 2 tbsp chopped fresh cilantro until smooth and creamy. Season with salt to taste.
5. Step 5: Warm 12 corn tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5 minutes.
6. Step 6: Assemble tacos by spooning chipotle-spiced pork onto each tortilla, topping with pickled red onion and a drizzle of avocado crema. Garnish with extra cilantro if desired.