Southwest Grilled Pork Tacos with Charred Corn Salsa

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

Smoky grilled pork tacos topped with fresh charred corn salsa and a drizzle of lime crema for a vibrant regional flavor. This mexican-inspired pork ready in about 35 minutes blends thinly sliced pork shoulder, olive oil, chili powder 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 380 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.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 lb thinly sliced pork shoulder, 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well to coat pork evenly and marinate for 15 minutes.
  2. Step 2: Preheat grill or grill pan to medium-high heat. Grill pork slices for 3-4 minutes per side until nicely charred and cooked through.
  3. Step 3: While pork cooks, char 1 cup fresh corn kernels in a dry skillet over medium-high heat for 5 minutes, stirring occasionally until kernels are blistered.
  4. Step 4: In a bowl, mix the charred corn kernels with 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and 2 tbsp fresh lime juice. Stir to combine.
  5. Step 5: Warm 8 small corn tortillas on the grill or in a skillet for 30 seconds each side until pliable.
  6. Step 6: In a small bowl, combine 1/3 cup sour cream with 1 tsp lime zest. Spread a thin layer on each tortilla.
  7. Step 7: Assemble tacos by layering grilled pork slices and topping with charred corn salsa. Serve immediately.

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Frequently asked questions

How long does Southwest Grilled Pork Tacos with Charred Corn Salsa take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Southwest Grilled Pork Tacos with Charred Corn Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Southwest Grilled Pork Tacos with Charred Corn Salsa?

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 Southwest Grilled Pork Tacos with Charred Corn Salsa 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 Southwest Grilled Pork Tacos with Charred Corn Salsa?

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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