Spiced Pork and Black Bean Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Ground pork seasoned with smoky spices and combined with black beans, served in warm corn tortillas topped with a tangy cilantro-lime cabbage slaw. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs ground pork, canned black beans, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 1 lb ground pork
• 1 can (15 oz), drained and rinsed canned black beans
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1 tbsp olive oil
• 2 cups shredded green cabbage
• 1/2 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup Greek yogurt
• 8 small corn tortillas
• 1 small, finely diced (optional) jalapeño
• 1/4 cup finely chopped red onion
• 1/2 tsp (for slaw) salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground pork and cook, breaking it up with a spoon, for 5-7 minutes until browned and cooked through.
2. Step 2: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, and 1 tsp salt. Add 1 can (15 oz) drained and rinsed black beans and cook for 3 minutes until heated through and fragrant.
3. Step 3: In a medium bowl, toss 2 cups shredded green cabbage, 1/4 cup finely chopped red onion, 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup Greek yogurt, 1/2 tsp salt, and 1 small finely diced jalapeño (if using) to make the slaw.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: Assemble tacos by spooning the pork and black bean mixture onto tortillas, topping with a generous amount of cilantro-lime slaw, and serving immediately.