Latin-Spiced Pork Tacos with Pineapple Salsa and Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Tender pork seasoned with warm Latin spices served in corn tortillas, topped with a bright pineapple salsa and tangy cilantro lime slaw for a fresh taco experience. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs pork shoulder, cut into 1/2-inch cubes, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 1/2-inch cubes
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup pineapple, diced
• 1/4 cup red onion, finely diced
• 1 small jalapeño, seeded and minced
• 1/3 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 2 cups green cabbage, shredded
• 1/4 cup mayonnaise
• 1 tsp honey

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1 lb pork shoulder cubes, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the pork and cook, stirring occasionally, for 8-10 minutes until browned and cooked through with crispy edges.
3. Step 3: In a separate bowl, mix 1 cup diced pineapple, 1/4 cup finely diced red onion, 1 small minced jalapeño, 1/3 cup chopped fresh cilantro, and 1 tbsp lime juice to make the pineapple salsa.
4. Step 4: In another bowl, whisk together 2 cups shredded green cabbage, 1/4 cup mayonnaise, 1 tsp honey, and 1 tbsp lime juice to make the cilantro lime slaw.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
6. Step 6: Assemble tacos by dividing the spiced pork evenly among the tortillas, topping with pineapple salsa and cilantro lime slaw. Serve immediately.