Grilled Whiskey-Marinated Pork Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Juicy pork marinated in whiskey and spices, grilled to perfection, and served in warm tortillas topped with a fresh cilantro-lime slaw. This Mexican-inspired taco and burrito recipe, ready in about 90 minutes, pairs whiskey, 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. 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, sliced into 1/2-inch strips
• 1/4 cup whiskey
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups green cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey
• 1 small jalapeño, finely diced
• 1/4 cup red onion, thinly sliced

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Instructions

1. Step 1: In a bowl, combine 1/4 cup whiskey, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb sliced pork shoulder and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour.
2. Step 2: While pork marinates, prepare the slaw by mixing 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tbsp honey, 1 small finely diced jalapeño, and 1/4 cup thinly sliced red onion in a bowl. Toss well and refrigerate until serving.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Remove pork from marinade and grill strips for about 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 and slightly toasted.
5. Step 5: Assemble tacos by placing grilled pork strips in each tortilla and topping with a generous scoop of cilantro-lime slaw. Serve immediately.