Pan-Seared Pork Tacos with Pickled Red Onion

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Savory pan-seared pork slices nestled inside warm tortillas, topped with tangy pickled red onions and fresh cilantro for a quick street-style taco fix. This Mexican-inspired street-food recipe, ready in about 25 minutes, pairs pork tenderloin, 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 3, 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

• 12 oz, thinly sliced pork tenderloin
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 small corn tortillas
• 1 small, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Prepare pickled red onions by combining 1/2 cup white vinegar, 1/2 cup water, and 1 tbsp sugar in a small saucepan. Bring to a simmer until sugar dissolves, then pour over 1 small thinly sliced red onion in a jar. Let sit at room temperature for at least 20 minutes.
2. Step 2: In a bowl, toss 12 oz thinly sliced pork tenderloin with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned pork slices and sear for 3-4 minutes per side until browned and cooked through.
4. Step 4: Warm 6 small corn tortillas in a dry skillet or microwave until pliable.
5. Step 5: Assemble tacos by dividing the pork slices among the tortillas. Top each with pickled red onions (drained) and sprinkle with 1/4 cup chopped fresh cilantro. Serve immediately with lime wedges for squeezing over.