Crispy Pork Tacos with Spicy Salsa

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

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.

Crispy pork carnitas wrapped in warm corn tortillas, topped with a fiery salsa made from roasted tomatoes and jalapeños. This Mexican recipe, ready in about 75 minutes, pairs pork shoulder, cooking oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 30 min Cook: 45 min Serves 6 Mexican cuisine 290 cal/serving

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Ingredients

2 lbs, cubed pork shoulder
2 tbsp cooking oil
1 medium, diced onion
3 cloves, minced garlic
2 tbsp chili powder
1 tbsp ground cumin
4, diced tomatoes
2, seeded and diced jalapeños
1, juiced lime
1/4 cup, chopped cilantro
12 pcs corn tortillas

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Instructions

Step 1: Heat 2 tbsp oil in a skillet over medium-high heat. Add pork cubes and cook for 5 minutes until browned. Add diced onion and cook for 5 minutes until softened.
Step 2: Stir in garlic, chili powder, and cumin. Cook for 2 minutes until aromatic. Add diced tomatoes and jalapeños. Simmer for 20 minutes until pork is tender.
Step 3: In a separate bowl, mix lime juice, cilantro, and 1/4 cup chopped onion. Set aside.
Step 4: Warm tortillas in a skillet or microwave. Spoon 3 oz pork mixture into each tortilla, top with 1 tbsp salsa, and fold securely.
Step 5: Serve immediately with extra salsa on the side.