Tamarind-Spiced Pork Tacos with Pickled Red Onion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork seasoned with tangy tamarind and warm spices, served in soft corn tortillas topped with quick pickled red onions and fresh cilantro for a vibrant taco experience. This mexican-inspired pork ready in about 37 minutes pairs pork shoulder, cut into 1/2-inch cubes, tamarind paste, ground coriander 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.

Prep: 25 min Cook: 12 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 medium thinly sliced red onion with 1/2 cup apple cider vinegar and 1 tbsp sugar. Stir well and let sit at room temperature for at least 20 minutes to quick pickle.
  2. Step 2: In a separate bowl, toss 1 lb cubed pork shoulder with 2 tbsp tamarind paste, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp smoked paprika, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until the pork is evenly coated.
  3. Step 3: Heat a large skillet over medium-high heat and add the pork cubes in a single layer. Cook for 8-10 minutes, turning occasionally, until the pork is browned and cooked through with slightly crispy edges.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet or wrapped in foil in a 350°F oven for 3-4 minutes until pliable.
  5. Step 5: Assemble the tacos by dividing the cooked pork among the tortillas, topping each with a spoonful of pickled red onion and a sprinkle of 1/4 cup fresh cilantro leaves. Serve with lime wedges for squeezing over the top.

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Frequently asked questions

How long does Tamarind-Spiced Pork Tacos with Pickled Red Onion take to make?

Total time is about 37 minutes (25 min prep + 12 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-Spiced Pork Tacos with Pickled Red 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-Spiced Pork Tacos with Pickled Red 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-Spiced Pork Tacos with Pickled Red Onion 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-Spiced Pork Tacos with Pickled Red Onion?

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.

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