Citrus-Marinated Grilled Pork Tacos with Jalapeño Slaw

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

Juicy pork marinated in bright citrus and spices, grilled and served in warm corn tortillas topped with a crisp jalapeño cabbage slaw. This Mexican recipe, ready in about 25 minutes, pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded green cabbage
• 1, thinly sliced and deseeded jalapeño
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 3 tbsp mayonnaise
• 8 small corn tortillas
• for serving lime wedges

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Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb thinly sliced pork shoulder and marinate in the refrigerator for at least 1 hour.
2. Step 2: While pork marinates, prepare the slaw by combining 2 cups shredded green cabbage, 1 thinly sliced deseeded jalapeño, 1/4 cup thinly sliced red onion, 1/4 cup chopped cilantro, and 3 tbsp mayonnaise in a bowl. Mix well and refrigerate.
3. Step 3: Preheat grill or grill pan to medium-high heat. Remove pork from marinade and grill for 3-4 minutes per side until nicely charred and cooked through.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds each side. Assemble tacos by placing grilled pork slices in tortillas and topping with jalapeño slaw. Serve with lime wedges for squeezing over.