Orange-Spiced Mezcal Pork Tacos

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Tender pork marinated in smoky mezcal and orange liqueur, served in warm tortillas with fresh toppings for a flavorful taco night. This Mexican-inspired taco and burrito recipe, ready in about 82 minutes, pairs Pork shoulder, cut into 1-inch cubes, Mezzaro artisanal mezcal, Ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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-inch cubes
• 1/4 cup Mezzaro artisanal mezcal
• 2 tbsp Ferrand Dry Curaçao Yuzu Late Harvest orange liqueur
• 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
• 1/4 cup, chopped Fresh cilantro leaves
• 4 Lime wedges
• 1/4 cup Diced white onion
• 2 tbsp Vegetable oil

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Instructions

1. Step 1: In a large bowl, combine 1 lb pork shoulder cubes with 1/4 cup Mezzaro artisanal mezcal, 2 tbsp Ferrand Dry Curaçao Yuzu Late Harvest orange liqueur, 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 and marinate for at least 1 hour in the refrigerator.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated pork cubes and cook for 8-10 minutes, turning occasionally, until the pork is browned and cooked through with a slight caramelized crust.
3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
4. Step 4: Assemble tacos by dividing the cooked pork evenly among the tortillas. Top with 1/4 cup chopped fresh cilantro and 1/4 cup diced white onion. Serve immediately with 4 lime wedges for squeezing over the top.