Pan-Fried Pork Tacos with Pickled Red Onion and Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-fried pork pieces tucked inside warm tortillas topped with tangy pickled red onions and a smooth avocado crema. This mexican-inspired pork ready in about 30 minutes pairs pork shoulder, cut into 1/2-inch strips, olive oil, ground cumin 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.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/4 cup white vinegar, 1 tbsp sugar, and 1/4 cup water. Stir until sugar dissolves. Add 1 small thinly sliced red onion, submerge fully, and let sit for at least 15 minutes to pickle.
  2. Step 2: In another bowl, toss 1 lb pork shoulder cut into 1/2-inch strips with 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned pork strips and cook for 6-8 minutes, stirring occasionally, until browned and cooked through with crispy edges.
  4. Step 4: While pork cooks, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable and slightly toasted.
  5. Step 5: In a blender, combine 1 whole ripe avocado, 1/4 cup sour cream, 1 tbsp lime juice, and a pinch of salt. Blend until smooth and creamy.
  6. Step 6: To assemble tacos, spread 1 tbsp avocado crema on each tortilla, top with cooked pork strips, and garnish with pickled red onions and 2 tbsp chopped fresh cilantro. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Pork Tacos with Pickled Red Onion and Avocado Crema take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Pork Tacos with Pickled Red Onion and Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Fried Pork Tacos with Pickled Red Onion and Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Pork Tacos with Pickled Red Onion and Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Pork Tacos with Pickled Red Onion and Avocado Crema?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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