Tamarind-Glazed Pork Tacos with Pickled Red Onion and Avocado

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Soft corn tortillas filled with tender tamarind-glazed pork shoulder, topped with tangy pickled red onions and creamy avocado slices for a vibrant Mexican street food experience. This mexican-inspired pork ready in about 60 minutes pairs cut into 1-inch cubes pork shoulder, tamarind paste, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 1/2 cup orange juice
• 4 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 medium, thinly sliced red onion
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1/2 cup water
• 12 small corn tortillas
• 1 large, sliced avocado
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: In a small saucepan, combine 1/2 cup apple cider vinegar, 1 tbsp sugar, 1/2 cup water, and 1 medium thinly sliced red onion. Bring to a simmer over medium heat, cook for 1 minute, then remove from heat and let onions pickle while you prepare pork.
2. Step 2: In a bowl, mix 3 tbsp tamarind paste, 1/2 cup orange juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 1/2 tsp salt, and 1/2 tsp black pepper. Add 2 lbs cubed pork shoulder and toss to coat thoroughly. Marinate for at least 30 minutes.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the marinated pork (reserve excess marinade) and cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
4. Step 4: Pour reserved marinade into the pan and simmer for 3-4 minutes until it thickens and glazes the pork.
5. Step 5: Warm 12 small corn tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5 minutes.
6. Step 6: Assemble tacos by dividing the glazed pork among tortillas, topping with pickled red onions, 1 large sliced avocado, and 1/4 cup chopped fresh cilantro. Serve immediately with lime wedges.