Soft Tacos with Grilled Pork, Pineapple Salsa, and Cilantro Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Juicy grilled pork slices topped with a fresh pineapple salsa and drizzled with a tangy cilantro crema, all wrapped in warm corn tortillas. This mexican-inspired tacos & burritos ready in about 25 minutes blends pork shoulder, thinly sliced, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, thinly sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1/4 cup plus 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1/2 cup sour cream
• 8 small corn tortillas
• 1/4 tsp salt (for salsa)

Instructions

1. Step 1: In a bowl, combine 1 lb thinly sliced pork shoulder, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat all pork slices evenly.
2. Step 2: Preheat grill or grill pan over medium-high heat. Grill the pork slices for 3-4 minutes per side until nicely charred and cooked through.
3. Step 3: Meanwhile, in a small bowl, mix 1 cup diced fresh pineapple, 1/4 cup finely chopped red onion, 1 minced small jalapeño, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1/4 tsp salt to make the pineapple salsa. Set aside.
4. Step 4: In another bowl, whisk together 1/2 cup sour cream, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice until smooth to make the cilantro crema.
5. Step 5: Warm 8 small corn tortillas on the grill or stovetop until pliable and slightly toasted.
6. Step 6: Assemble tacos by dividing grilled pork evenly among tortillas, topping with pineapple salsa, and drizzling with cilantro crema. Serve immediately.