Grilled Pork Tortillas with Pickled Onion and Charred Corn Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender grilled pork served in warm tortillas topped with tangy pickled onions and smoky charred corn salsa for a street-food inspired taco. This mexican-inspired street food ready in about 60 minutes pairs pork shoulder, thinly sliced, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.2 (13 ratings) Prep: 40 min Cook: 20 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Prepare pickled onions by combining 1/2 cup white vinegar, 1 tbsp sugar, and 1/2 cup water in a small saucepan. Bring to a simmer until sugar dissolves. Place 1 medium thinly sliced red onion in a heatproof bowl and pour the hot vinegar mixture over it. Let sit for at least 30 minutes.
  2. Step 2: Toss 1 lb thinly sliced pork shoulder with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  3. Step 3: Heat a grill pan or outdoor grill to medium-high heat. Grill pork slices for 3-4 minutes per side until nicely charred and cooked through.
  4. Step 4: In a dry skillet over medium-high heat, add 2 cups corn kernels and cook, stirring occasionally, until they begin to blacken and blister, about 5-7 minutes. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
  5. Step 5: Warm 8 small corn tortillas on the grill or in a dry skillet until pliable and slightly toasted.
  6. Step 6: Assemble tacos by placing grilled pork on each tortilla, topping with pickled onions and charred corn salsa. Serve with lime wedges to squeeze over the top.

Frequently asked questions

How long does Grilled Pork Tortillas with Pickled Onion and Charred Corn Salsa take to make?

Total time is about 60 minutes (40 min prep + 20 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 Pork Tortillas with Pickled Onion and Charred Corn Salsa?

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 pork shoulder, thinly sliced from drying out.

Can I substitute ingredients in Grilled Pork Tortillas with Pickled Onion and Charred Corn Salsa?

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 Pork Tortillas with Pickled Onion and Charred Corn Salsa 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 Pork Tortillas with Pickled Onion and Charred Corn Salsa?

Mexican street food 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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