Grilled Green Chile Pork Tacos with Pickled Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Smoky grilled pork is paired with roasted New Mexico green chiles and tangy pickled onions for a vibrant taco experience. This mexican-inspired tacos & burritos ready in about 40 minutes pairs thinly sliced pork shoulder, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. In a bowl, toss 1 lb thinly sliced pork shoulder with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Grill the pork slices for 3-4 minutes per side until cooked through and slightly charred at the edges; remove and keep warm.
  3. Step 3: Meanwhile, prepare pickled onions by combining 1/2 cup white vinegar, 1 tbsp sugar, and a pinch of salt in a small saucepan. Bring to a simmer until sugar dissolves, then pour over 1 small thinly sliced red onion in a jar. Let sit at room temperature for at least 20 minutes.
  4. Step 4: Roast and peel 3 medium New Mexico green chiles by charring over an open flame or under a broiler until blackened, then place in a covered bowl for 10 minutes before peeling off skins and chopping coarsely.
  5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
  6. Step 6: Assemble tacos by layering grilled pork, chopped green chiles, and pickled onions on each tortilla. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over the top.

Frequently asked questions

How long does Grilled Green Chile Pork Tacos with Pickled Onions take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Green Chile Pork Tacos with Pickled Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced pork shoulder from drying out.

Can I substitute ingredients in Grilled Green Chile Pork Tacos with Pickled Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Green Chile Pork Tacos with Pickled Onions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Green Chile Pork Tacos with Pickled Onions?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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