Street Taco Trio with Fresh Salsa and Pickled Onions

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A vibrant trio of street tacos featuring seasoned grilled meats, fresh cilantro-lime salsa, and tangy pickled red onions on soft corn tortillas. This Mexican-inspired taco and burrito recipe, ready in about 50 minutes, pairs corn tortillas, chicken thighs, ground beef for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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

• 12 small corn tortillas
• 8 oz boneless, skinless, diced chicken thighs
• 8 oz ground beef
• 8 oz, diced pork shoulder
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 tbsp, divided olive oil
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup, chopped cilantro leaves
• 2 tbsp lime juice
• 1 small, seeded and diced jalapeño
• 2 medium, diced tomato
• 1/2 tsp for salsa salt

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Instructions

1. Step 1: In a bowl, combine 1/2 cup white vinegar, 1 tbsp sugar, and 1/2 tsp salt. Add 1 medium thinly sliced red onion and let them pickle at room temperature for at least 20 minutes, stirring occasionally.
2. Step 2: In three separate bowls, season 8 oz diced chicken thighs, 8 oz ground beef, and 8 oz diced pork shoulder each with 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt (divided among meats), and 1/2 tsp black pepper (divided). Toss each meat with 1 tbsp olive oil separately.
3. Step 3: Heat a large skillet over medium-high heat. Cook the chicken pieces for 6-7 minutes until cooked through and slightly charred, setting aside when done.
4. Step 4: In the same skillet, cook the ground beef for 5-6 minutes, breaking it up and cooking until browned and cooked through. Remove and set aside.
5. Step 5: Next, cook the pork shoulder pieces for 7-8 minutes until browned and tender. Remove from heat.
6. Step 6: For the fresh salsa, combine 2 diced medium tomatoes, 1/2 cup chopped cilantro leaves, 2 tbsp lime juice, 1 small diced jalapeño (seeded for less heat), and 1/2 tsp salt in a bowl. Mix well.
7. Step 7: Warm 12 small corn tortillas by heating them on a dry skillet over medium heat for 30 seconds each side until pliable.
8. Step 8: Assemble the tacos by distributing the three meats evenly among the tortillas, topping with fresh salsa and pickled red onions.
9. Step 9: Serve immediately with lime wedges if desired.