Tamarind-Spiced Pork Tacos with Pickled Red Onions
Juicy pork seasoned with tangy tamarind and warm spices, served in soft tortillas with crunchy pickled red onions for a vibrant taco experience. This mexican-inspired pork ready in about 35 minutes pairs pork shoulder, diced, tamarind paste, chili powder 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 lb pork shoulder, diced
- 2 tbsp tamarind paste
- 1 tsp chili powder
- 1 tsp ground coriander
- 3 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 medium red onion, thinly sliced
- 1/2 cup white vinegar
- 1 tbsp sugar
- 1 tsp salt
- 8 small corn tortillas
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- Step 1: In a bowl, whisk together 2 tbsp tamarind paste, 1 tsp chili powder, 1 tsp ground coriander, and 3 minced garlic cloves. Add 1 lb diced pork shoulder and toss to coat. Let marinate for 15 minutes.
- Step 2: While pork marinates, combine 1/2 cup white vinegar, 1 tbsp sugar, 1 tsp salt, and 1 thinly sliced medium red onion in a jar. Shake well and set aside to quick-pickle while cooking.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the marinated pork and cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
- Step 4: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by dividing the pork equally, topping with pickled red onions and 1/4 cup chopped fresh cilantro.
- Step 5: Serve immediately with 4 lime wedges for squeezing over the tacos to add brightness.
Frequently asked questions
How long does Tamarind-Spiced Pork Tacos with Pickled Red Onions take to make?
Total time is about 35 minutes (20 min prep + 15 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 Onions?
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 pork shoulder, diced from drying out.
Can I substitute ingredients in Tamarind-Spiced Pork Tacos with Pickled Red Onions?
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 Onions 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 Onions?
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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