Tamarind-Glazed Pork Tacos with Pickled Red Onion and Cilantro

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Soft corn tortillas filled with tamarind-glazed pork shoulder, topped with tangy pickled red onions and fresh cilantro for a balance of sweet, savory, and bright flavors. This Mexican recipe, ready in about 45 minutes, pairs pork shoulder, cut into 1-inch cubes, olive oil, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 3 tbsp tamarind paste
• 2 tbsp honey
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 8 small corn tortillas
• 1/2 cup fresh cilantro leaves
• 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 medium bowl, combine 1/2 cup white vinegar, 1 tbsp sugar, and 1 medium thinly sliced red onion. Toss and let sit at room temperature for at least 20 minutes to pickle.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs cubed pork shoulder and cook, stirring occasionally, until browned on all sides, about 8 minutes.
3. Step 3: Add 3 tbsp tamarind paste, 2 tbsp honey, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 1/2 tsp salt, and 1/2 tsp black pepper to the pork. Stir well to coat and cook for 10-12 minutes over medium heat until the pork is cooked through and the sauce is sticky and caramelized.
4. Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: To assemble, divide the tamarind-glazed pork evenly among the tortillas. Top each with pickled red onions (drained lightly) and a generous sprinkle of 1/2 cup fresh cilantro leaves. Serve immediately with lime wedges for squeezing.