Pan-Seared Pork Tacos with Pickled Red Onion

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 25 minutes pairs thinly sliced 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.

★ 4.4 (10 ratings) Prep: 15 min Cook: 10 min Serves 3 Mexican cuisine 320 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Pan-Seared Pork Tacos with Pickled Red Onion take to make?

Total time is about 25 minutes (15 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-Seared Pork Tacos with Pickled Red Onion?

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 thinly sliced pork tenderloin from drying out.

Can I substitute ingredients in Pan-Seared Pork Tacos with Pickled Red Onion?

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-Seared Pork Tacos with Pickled Red Onion for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Seared Pork Tacos with Pickled Red Onion?

Mexican street food 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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