Grilled Citrus-Lime Pork Tacos with Fresh Salsa

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender grilled pork marinated in a bright citrus-lime blend, served in warm corn tortillas with a fresh tomato and cilantro salsa. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs pork shoulder, thinly sliced, fresh lime juice, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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

• 1.5 lbs pork shoulder, thinly sliced
• 1/4 cup (about 2 limes) fresh lime juice
• 1/4 cup orange juice
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 3 medium roma tomatoes, diced
• 1/2 medium red onion, finely chopped
• 1/3 cup fresh cilantro, chopped
• 1 small jalapeño, seeded and minced
• for serving fresh lime wedges

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup fresh lime juice, 1/4 cup orange juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.
2. Step 2: Place 1.5 lbs thinly sliced pork shoulder in a large resealable bag or dish and pour the marinade over it. Seal and refrigerate for at least 1 hour, preferably 4 hours to overnight for maximum flavor.
3. Step 3: Preheat grill to medium-high heat. Remove pork from marinade, letting excess drip off, and grill slices for 3-4 minutes per side until nicely charred and cooked through.
4. Step 4: While pork grills, combine 3 diced roma tomatoes, 1/2 finely chopped red onion, 1/3 cup chopped fresh cilantro, and 1 minced small jalapeño in a bowl to make fresh salsa.
5. Step 5: Warm 12 small corn tortillas on the grill or skillet for about 30 seconds per side until pliable and slightly toasted.
6. Step 6: Assemble tacos by layering grilled pork slices and fresh salsa in each tortilla. Serve immediately with lime wedges for squeezing on top.