Grilled Chipotle-Lime Pork Tacos with Pickled Red Onion and Cilantro

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Juicy grilled pork marinated in chipotle and lime, served on warm corn tortillas with tangy pickled onions and fresh cilantro for a perfect taco night. This Mexican taco and burrito recipe, ready in about 30 minutes, pairs pork shoulder, thinly sliced, chipotle peppers in adobo sauce, and fresh lime juice for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 1.5 lbs pork shoulder, thinly sliced
• 2 chipotle peppers in adobo sauce, minced
• 1/4 cup fresh lime juice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1/2 cup chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: In a medium bowl, whisk together 2 minced chipotle peppers in adobo, 1/4 cup fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 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 1 hour or up to overnight in the refrigerator.
2. Step 2: While pork marinates, prepare pickled onions by combining 1/2 cup white vinegar, 1/2 cup water, and 1 tbsp sugar in a small saucepan. Bring to a simmer until sugar dissolves, then pour over 1 medium thinly sliced red onion in a jar or bowl. Let sit for 30 minutes to soften and pickle.
3. Step 3: Preheat grill to medium-high heat. Grill the marinated pork slices for 3-4 minutes per side until cooked through and slightly charred.
4. Step 4: Warm 12 corn tortillas on the grill for 30 seconds each side. Assemble tacos by layering grilled pork, pickled red onions, and 1/2 cup chopped fresh cilantro on each tortilla.
5. Step 5: Serve tacos with lime wedges for squeezing over the top for bright acidity.