Fire-Grilled Pork Tacos with Smoky Chipotle Sauce

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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.

Juicy fire-grilled pork paired with a smoky chipotle sauce, topped with fresh slaw and served in warm corn tortillas for a vibrant street-food-inspired meal. This Mexican-inspired pork recipe, ready in about 30 minutes, pairs pork shoulder, chipotle peppers in adobo sauce, mayonnaise 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.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1 lb, thinly sliced pork shoulder
2 peppers, minced chipotle peppers in adobo sauce
1/4 cup mayonnaise
2 tbsp lime juice
2 cups shredded cabbage
1/4 cup thinly sliced red onion
1/4 cup chopped cilantro
8 small corn tortillas
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a bowl, combine 2 minced chipotle peppers in adobo sauce with 1/4 cup mayonnaise and 2 tbsp lime juice; mix until smooth to create smoky chipotle sauce.
Step 2: Toss 1 lb thinly sliced pork shoulder with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Preheat grill or grill pan to medium-high heat and cook pork slices for 3-4 minutes per side until nicely charred and cooked through.
Step 3: In a separate bowl, mix 2 cups shredded cabbage, 1/4 cup thinly sliced red onion, and 1/4 cup chopped cilantro with 1 tbsp lime juice and a pinch of salt to make fresh slaw.
Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by spreading 1 tbsp smoky chipotle sauce on each tortilla, adding grilled pork, and topping with cabbage slaw. Serve immediately.