Tamarind-Glazed Pork Tacos with Pickled Red Onions and Avocado

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Soft corn tortillas filled with tender tamarind-glazed pork, topped with tangy pickled red onions and creamy avocado slices for a perfect balance of flavors. This Mexican recipe, ready in about 37 minutes, pairs pork shoulder, cut into 1-inch cubes, tamarind paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lb pork shoulder, cut into 1-inch cubes
• 3 tbsp tamarind paste
• 1 tbsp honey
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1 large ripe avocado, sliced
• 1/4 cup fresh cilantro leaves

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

Instructions

1. Step 1: In a small bowl, combine 1/2 cup white vinegar, 1 tbsp sugar, and 1/2 cup water. Add 1 medium thinly sliced red onion and let it soak for at least 20 minutes to pickle while you prepare the pork.
2. Step 2: In a large bowl, whisk together 3 tbsp tamarind paste, 1 tbsp honey, 2 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until smooth. Add 1 lb cubed pork shoulder and toss to coat evenly.
3. Step 3: Heat a large skillet over medium-high heat. Add the marinated pork and cook for 8-10 minutes, stirring occasionally, until the pork is cooked through and caramelized on all sides.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble the tacos by dividing the tamarind-glazed pork evenly among the tortillas, topping each with pickled red onions, slices of 1 large ripe avocado, and sprinkling 1/4 cup fresh cilantro leaves over all before serving.