High-Stacked Layered Mexican Street Tacos with Grilled Pork

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tall layered tacos stacked with tender grilled pork, fresh cilantro, diced onions, and a drizzle of smoky chipotle sauce for a bold street food experience. This Mexican-inspired high-protein recipe, ready in about 35 minutes, pairs 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 400 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, thinly sliced pork shoulder
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1/2 cup, finely diced white onion
• 1/2 cup, chopped fresh cilantro
• 4 lime wedges
• 2 chipotle peppers in adobo sauce
• 1/4 cup mayonnaise
• 1 tbsp fresh lime juice

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Instructions

1. Step 1: Combine 1 lb thinly sliced pork shoulder with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Toss to coat evenly and marinate for 15 minutes.
2. Step 2: Preheat grill or grill pan over medium-high heat. Grill pork slices for 3-4 minutes per side until cooked through and slightly charred.
3. Step 3: In a blender or food processor, puree 2 chipotle peppers in adobo sauce with 1/4 cup mayonnaise and 1 tbsp fresh lime juice until smooth to make chipotle sauce.
4. Step 4: Warm 12 small corn tortillas on a dry skillet or grill for about 30 seconds per side until pliable.
5. Step 5: To assemble, stack 3 warmed tortillas per serving, layering grilled pork, 1/6 cup finely diced white onion, and 1/6 cup chopped fresh cilantro between each tortilla layer to reach a high, stacked taco.
6. Step 6: Drizzle chipotle sauce generously over the top layer and serve immediately with 1 lime wedge per serving for squeezing over.