Grilled Carne Adovada Tacos with Pickled Red Onions

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender pork marinated in a rich red chile adovada sauce, grilled and served in warm corn tortillas topped with tangy pickled red onions. This Mexican recipe, ready in about 35 minutes, pairs pork shoulder, cut into 1-inch cubes, New Mexico red chile powder, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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, cut into 1-inch cubes
• 3 tbsp New Mexico red chile powder
• 4 garlic cloves, minced
• 2 tbsp apple cider vinegar
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 small red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

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Instructions

1. Step 1: In a bowl, combine 3 tbsp New Mexico red chile powder, 4 minced garlic cloves, 2 tbsp apple cider vinegar, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp salt, and 2 tbsp olive oil to make the adovada marinade.
2. Step 2: Toss 1 lb cubed pork shoulder in the marinade, cover, and refrigerate for at least 4 hours or overnight for best flavor.
3. Step 3: For pickled onions, combine 1/2 cup white vinegar, 1 tbsp sugar, and 1/2 cup water in a small saucepan. Bring to a boil, stirring until sugar dissolves. Pour hot liquid over 1 small thinly sliced red onion in a jar. Let sit at room temperature for at least 30 minutes.
4. Step 4: Preheat grill to medium-high heat. Thread marinated pork cubes onto skewers and grill for 8-10 minutes, turning occasionally, until pork is cooked through and slightly charred.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds each side.
6. Step 6: Assemble tacos by placing grilled pork on tortillas, topping with pickled red onions and 1/4 cup chopped fresh cilantro. Serve with lime wedges.