Tamarind-Glazed Pork Tacos with Pickled Red Onions and Cilantro
Soft corn tortillas filled with tender tamarind-glazed pork, topped with tangy pickled red onions and fresh cilantro for a vibrant street-food experience. This mexican-inspired pork ready in about 35 minutes pairs tablespoons tamarind paste, tablespoon brown sugar, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pound pork shoulder, cut into 1/2-inch strips
- 2 tablespoons tamarind paste
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small corn tortillas
- 1 small red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1/2 cup fresh cilantro leaves
- 4 lime wedges
Instructions
- Step 1: In a small bowl, combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, and 1/2 teaspoon salt. Stir until sugar dissolves. Add 1 small thinly sliced red onion and let it sit at room temperature for at least 20 minutes to pickle.
- Step 2: In a large bowl, mix 1 pound pork shoulder cut into 1/2-inch strips with 2 tablespoons tamarind paste, 1 tablespoon brown sugar, 2 minced garlic cloves, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat evenly.
- Step 3: Heat a large skillet over medium-high heat. Add the pork strips and cook for 6-8 minutes, stirring occasionally until pork is cooked through and caramelized with the tamarind glaze.
- Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
- Step 5: To assemble, divide the tamarind-glazed pork evenly among the tortillas. Top each with pickled red onions and sprinkle 1/2 cup fresh cilantro leaves over all. Serve with 4 lime wedges for squeezing over the tacos.
Frequently asked questions
How long does Tamarind-Glazed Pork Tacos with Pickled Red Onions and Cilantro take to make?
Total time is about 35 minutes (25 min prep + 10 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 Red Onions and Cilantro?
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 tablespoons tamarind paste from drying out.
Can I substitute ingredients in Tamarind-Glazed Pork Tacos with Pickled Red Onions and Cilantro?
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 Red Onions and Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Red Onions and Cilantro?
Mexican pork 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
