Zesty Mexican Street Tacos
Fluffy corn tortillas filled with tender carnitas, avocado, and a tangy lime crema. This Mexican-inspired quick recipe, ready in about 70 minutes, pairs corn tortillas, pork shoulder, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 8 medium corn tortillas
- 300g, cubed pork shoulder
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 tbsp chipotle in adobo
- 2 tbsp lime juice
- 1 ripe, diced avocado
- 1/4 cup, chopped cilantro
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a skillet, cook pork cubes with a bit of oil until browned. Add onion and garlic, sauté for 5 minutes until softened.
- Step 2: Stir in chipotle in adobo, salt, and black pepper. Cook for 10 minutes until pork is tender, then shred with a fork.
- Step 3: Warm tortillas in a dry skillet or oven until pliable. Fill each tortilla with shredded pork, diced avocado, and a drizzle of lime juice.
- Step 4: Garnish with cilantro and a sprinkle of salt. Serve immediately.
