Yield: 6 Servings
Pulled Pork Tacos
Pulled Pork Tacos are the perfect weeknight dinner. With cilantro-lime slaw, creamy avocado sauce, and pickled onions, you will have everyone coming back for more!
Ingredients
For the Tacos:
- 2 pounds pulled pork
- 12 corn tortillas
- ½ cup queso fresco
- 2 limes, cut into wedges
- ¼ cup cilantro
Cilantro Lime Slaw:
- 1 ½ cups red cabbage, thinly sliced
- 1 ½ cups green cabbage, thinly sliced
- 3 carrots, shredded
- ½ cup roasted corn
- ½ cup cilantro, roughly chopped
- 2 tablespoons diced pickled jalapeños, or diced fresh jalapeños for a spicier flavor
- 2 tablespoons pickled jalapeno brine
- ½ teaspoon cumin
- 2 tablespoons lime juice
- ½ teaspoon salt
Avocado Crema:
- 2 avocados
- ½ cup Mexican crema, or sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons pickled jalapeños, chopped
- 2 tablespoons pickled jalapeno brine
- 2 tablespoons lime juice
Pickled Onions:
- 1 red onion, halved and thinly sliced
- 3 tablespoons apple cider vinegar
- 3 tablespoons white vinegar
- 3 tablespoons water
- 1 tablespoon sugar
- 1 ½ teaspoons salt
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Instructions
- Slaw: Combine all the ingredients for the slaw and let it sit while you get everything else ready.
- Avocado Crema: Place all ingredients for the Avocado Crema in a food processor, or blender, and pulse until smooth. Add more crema, or pickled jalapeño juice, as needed to thin it to the consistency you like.
- Pickled Onions: To make the pickled onions, combine the vinegars, water, sugar and salt in a small microwavable bowl. Microwave for 30 seconds, stir to combine and let it cool. Place the onions in a bowl or jar and pour the brine over the onions. Allow to marinate for a few minutes, or overnight, before using.
- Warm The Tortillas: Dampen 2 paper towels and squeeze dry, then place the tortillas in the middle, folding the paper towel over them. Microwave on high for 30 seconds. Or, if you like your tacos crunchy, heat just a bit of oil in a pan and cook each side of the tortilla for 15 seconds, flip and continue cooking. You can wrap the tortillas in foil to keep warm.
- Assemble: Fill each tortilla with a couple heaping tablespoons of pulled pork, then top with slaw, avocado crema, queso fresco, chopped cilantro and pickled onions. Enjoy!
Notes
- Storage: It’s best to store all of these components separately so things don’t get soggy - zip-top bags or small airtight containers work well. These leftovers should last for around five days in the refrigerator.
- Pickled Onions: Homemade pickled onions are not only easy to make, they’re also great on everything from tacos to sandwiches to pizza, and more.
- Pulled Pork Perfection: I like to make a big batch of Crockpot Pulled Pork and divide it up, freezing several containers for tacos, sliders, and BBQ.
- Pre-Cooked Pulled Pork: There are a lot of precooked pulled pork options in the grocery store. I also like to get extras from a BBQ restaurant to use in easy dinners like this.
Nutrition
Serving: 1, Calories: 624kcal, Carbohydrates: 73g, Protein: 29g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 15g, Cholesterol: 78mg, Sodium: 2122mg, Fiber: 13g, Sugar: 32g