Grilled Pork Tortillas with Pickled Onion and Charred Corn Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 blends pork shoulder, thinly sliced, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, thinly sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups corn kernels (fresh or frozen)
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1/4 cup fresh cilantro, chopped
• 8 small corn tortillas
• for serving lime wedges

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.