Street-Style Mexican Tacos with Spiced Pork and Fresh Salsa

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender spiced pork tucked into warm corn tortillas topped with bright, fresh tomato and cilantro salsa for a perfect street food experience. This Mexican-inspired St. Patrick’s Day recipe, ready in about 25 minutes, pairs pork shoulder, vegetable oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, thinly sliced pork shoulder
2 tbsp vegetable oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
3, diced roma tomatoes
1/4 cup, finely chopped red onion
1/4 cup, chopped fresh cilantro
1, juiced lime
1 small, deseeded and finely chopped jalapeño

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Instructions

Step 1: In a bowl, combine 1 lb thinly sliced pork shoulder with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper, mixing well to coat all pieces.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the spiced pork and cook for 6-8 minutes, stirring occasionally until browned and cooked through.
Step 3: While pork cooks, prepare fresh salsa by mixing 3 diced roma tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 small finely chopped jalapeño, and juice of 1 lime in a bowl.
Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Step 5: Assemble tacos by dividing cooked pork evenly among tortillas and topping each with 2 tbsp of fresh tomato salsa before serving.