Griddled Pork Tacos with Pineapple Salsa and Cilantro-Lime Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender pork slices charred on a hot griddle served in warm tortillas topped with sweet and tangy pineapple salsa and a refreshing cilantro-lime crema. This mexican-inspired tacos & burritos ready in about 30 minutes pairs pork shoulder, thinly sliced, olive oil, ground cumin 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 pork shoulder, thinly sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup pineapple, finely diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1/4 cup plus 2 tbsp for crema fresh cilantro, chopped
• 3 tbsp divided fresh lime juice
• 1/2 cup sour cream

Instructions

1. Step 1: In a bowl, toss 1 lb thinly sliced pork shoulder with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until well coated.
2. Step 2: Heat a large griddle or cast iron skillet over medium-high heat. Cook the pork slices in batches for 3-4 minutes per side until browned and cooked through with some charred edges. Remove from heat and keep warm.
3. Step 3: Prepare the pineapple salsa by combining 1 cup finely diced pineapple, 1/4 cup finely chopped red onion, 1 minced small jalapeño, and 1/4 cup chopped fresh cilantro in a bowl. Stir in 2 tablespoons fresh lime juice and mix well.
4. Step 4: To make the cilantro-lime crema, whisk together 1/2 cup sour cream, 2 tablespoons chopped fresh cilantro, and 1 tablespoon fresh lime juice in a small bowl.
5. Step 5: Warm 8 corn tortillas on the griddle for 30 seconds per side. Assemble tacos by dividing the pork evenly among tortillas, topping with pineapple salsa, and drizzling with cilantro-lime crema. Serve immediately.