Grilled Ancho-Spiced Pork Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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.

Tender pork marinated in smoky ancho chili and garlic, grilled to perfection and served in warm corn tortillas topped with a bright pineapple salsa. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs pork shoulder, thinly sliced, ancho chili powder, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 20 min Cook: 15 min Serves 4 Mexican cuisine 400 cal/serving

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Ingredients

1.5 lbs pork shoulder, thinly sliced
2 tbsp ancho chili powder
4 garlic cloves, minced
1 tsp ground cumin
3 tbsp olive oil
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper
1 cup fresh pineapple, diced
1/4 cup red onion, finely diced
1 small jalapeño, seeded and minced
1/4 cup fresh cilantro, chopped
8 small corn tortillas
1/4 cup cotija cheese, crumbled
for serving lime wedges

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Instructions

Step 1: In a large bowl, combine 2 tbsp ancho chili powder, 4 minced garlic cloves, 1 tsp ground cumin, 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs thinly sliced pork shoulder and toss to coat. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Step 2: Meanwhile, prepare pineapple salsa by mixing 1 cup diced fresh pineapple, 1/4 cup finely diced red onion, 1 small minced jalapeño, and 1/4 cup chopped fresh cilantro in a small bowl. Set aside.
Step 3: Preheat grill or grill pan to medium-high heat. Grill the marinated pork slices for 3-4 minutes per side until charred and cooked through.
Step 4: Warm 8 small corn tortillas on the grill for 30 seconds each side until pliable.
Step 5: Assemble tacos by dividing the grilled pork among tortillas, topping with pineapple salsa, and sprinkling with 1/4 cup crumbled cotija cheese. Serve immediately with lime wedges for squeezing over the top.