Tamarind-Glazed Pork Tacos with Pickled Onion
Soft corn tortillas filled with tender pork shoulder glazed in tangy tamarind sauce, topped with crisp homemade pickled red onions. This mexican-inspired tacos & burritos ready in about 55 minutes pairs cut into 1-inch cubes 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Tamarind-Glazed Pork Tacos with Pickled Onion take to make?
Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tamarind-Glazed Pork Tacos with Pickled Onion?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.
Can I substitute ingredients in Tamarind-Glazed Pork Tacos with Pickled Onion?
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 Tamarind-Glazed Pork Tacos with Pickled Onion for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Tamarind-Glazed Pork Tacos with Pickled Onion?
Mexican tacos & burritos 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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