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

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

Bright and flavorful pork tacos featuring citrus and spice marinated pork, topped with tangy pickled red onions and a smooth avocado crema. This Mexican-inspired taco and burrito recipe, ready in about 50 minutes, pairs pork shoulder, thinly sliced, 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 pound pork shoulder, thinly sliced
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 corn tortillas
• 1 small, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tablespoon sugar
• 1 ripe avocado
• 1/4 cup sour cream
• 1/4 cup cilantro leaves
• 1/4 teaspoon salt

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Instructions

1. Step 1: In a bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 pound thinly sliced pork shoulder and toss to coat. Marinate for at least 30 minutes.
2. Step 2: Meanwhile, combine 1/2 cup white vinegar, 1 tablespoon sugar, and 1 small thinly sliced red onion in a jar or bowl. Let sit at room temperature for 20 minutes to quick-pickle.
3. Step 3: Heat a large skillet over medium-high heat and add the marinated pork (discard excess marinade). Cook for 5-7 minutes, stirring occasionally, until pork is cooked through and slightly caramelized.
4. Step 4: In a blender, combine 1 ripe avocado, 1/4 cup sour cream, 1/4 cup cilantro leaves, and 1/4 teaspoon salt. Blend until smooth and creamy.
5. Step 5: Warm 8 corn tortillas in a dry skillet or oven. Assemble tacos by spooning cooked pork onto tortillas, topping with pickled red onions and a drizzle of avocado crema. Serve immediately.