Tamarind-Glazed Pork Tacos with Pickled Onion

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Soft corn tortillas filled with tender pork shoulder glazed in tangy tamarind sauce, topped with crisp homemade pickled red onions. This Mexican recipe, ready in about 55 minutes, pairs pork shoulder, tamarind paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 lbs, cut into 1-inch cubes pork shoulder
• 3 tbsp tamarind paste
• 2 tbsp honey
• 4 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 12 small corn tortillas
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk 3 tbsp tamarind paste, 2 tbsp honey, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper to make the glaze.
2. Step 2: Toss 2 lbs cubed pork shoulder with 2 tbsp olive oil, then coat evenly with the tamarind glaze. Let marinate for 30 minutes at room temperature.
3. Step 3: Meanwhile, prepare pickled onions by combining 1/2 cup white vinegar, 1/2 cup water, and 1 tbsp sugar in a small saucepan. Heat until sugar dissolves, then pour over 1 thinly sliced medium red onion in a jar. Let sit at least 20 minutes.
4. Step 4: Heat a large skillet over medium-high heat. Sear the pork cubes in batches for 5-7 minutes until browned and cooked through, turning occasionally.
5. Step 5: Warm 12 small corn tortillas in a dry skillet or microwave. Assemble tacos by filling each tortilla with pork, a spoonful of pickled onions, and garnish with 1/4 cup chopped fresh cilantro. Serve with lime wedges on the side for squeezing.