Grilled Citrus-Marinated Pork Tacos with Pickled Onions

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Juicy grilled pork marinated in bright citrus juices, served in warm corn tortillas with tangy pickled red onions and fresh cilantro for a vibrant taco night. This Mexican recipe, ready in about 30 minutes, pairs orange juice, lime juice, olive oil 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, trimmed and cut into 1/2-inch strips
• 1/2 cup orange juice
• 1/4 cup lime juice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 8 small corn tortillas
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1/2 cup fresh cilantro, chopped
• 1 small (optional) jalapeño, thinly sliced

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a glass bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 1/2 tsp salt, and 1 tsp black pepper. Add 1 lb pork shoulder strips, toss to coat, cover, and marinate in the refrigerator for at least 1 hour.
2. Step 2: Meanwhile, 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 boil and stir until sugar dissolves. Place 1 thinly sliced medium red onion in a jar and pour the hot vinegar mixture over it. Let cool to room temperature, then refrigerate until ready to serve.
3. Step 3: Preheat a grill or grill pan to medium-high heat. Remove pork from marinade and grill strips for 3-4 minutes per side until nicely charred and cooked through.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
5. Step 5: Assemble tacos by dividing grilled pork among tortillas, topping with pickled onions, 1/2 cup chopped fresh cilantro, and optional thinly sliced jalapeño for heat. Serve immediately.