Pork Street Tacos
These pork street tacos are packed with juicy, flavorful pulled pork! Try this pork street tacos recipe for an easy, delicious Mexican meal.
Servings: 12 people
Calories: 344kcal
Equipment
- large spoon
- plastic cling wrap
Ingredients
Pickled Taco Slaw
- 4 cups shredded red cabbage (approx. 1/2 head)
- 1 large white onion very thinly sliced
- 1 tablespoon sugar
- ¼ cup red wine vinegar or other vinegar of choice
- 1 cup water
- 1 Tablespoon lime juice (approx. 1 small lime)
- 1 pinch crushed red pepper flakes (optional)
For Shredded Pork
- 1 teaspoon vegetable oil or other neutral flavor cooking oil
- ½ cup diced onion
- 1 jalapeno seeds and membrane removed, finely diced
- 3 pounds Mexican pulled pork (1 batch of our Dutch oven carnitas recipe, or store bought pulled pork)
- 2 Tablespoons Tajín chile lime seasoning
For Serving
- 24 6-inch corn tortillas or other small taco-size tortillas
- 1 bunch cilantro or flat leaf parsley, chopped
- crumbled Cotija cheese (optional)
- Pico de Gallo (optional)
Instructions
- For Taco Slaw:Place all slaw ingredients into a large mixing bowl; using a large spoon or clean hands, toss all ingredients well to combine.Cover the bowl with a lid or plastic wrap and chill in refrigerator for at least 6 hours, and up to 24 hours.
Tacos
- Add oil to a large skillet over medium-high heat. When the oil is hot, add onion and jalapeno; sauté until onion is soft and translucent, about 4 minutes.
- Add cooked shredded pork and Tajin to the skillet, and stir to combine. Cook on medium-high heat until meat is warmed through, about 5 minutes.
- Meanwhile, stack the tortillas on a microwave-safe plate. To prevent them from sticking together, place a paper towel between each.Cover the plate with a damp paper towel, then microwave tortillas on high for about 30 seconds.
- Assemble each tortilla with 2 ounces of shredded pork, 2 tablespoons slaw, cilantro, and any other desired toppings.
Notes
Nutrition shown is for 2 pork street tacos served on 6-inch white corn tortillas, with 2 ounces of shredded/pulled meat and 2 tablespoons pickled taco slaw on each.
- Enjoy the tortillas soft or crispy. We like to microwave the tortillas for 30 seconds or so, to make them soft and malleable.
- But, another way to enjoy your street tacos is to briefly heat the tortillas in a skillet for just 10 - 30 seconds per side. This way, the tortillas become just a little bit crispy around the edges, which gives them a toasted flavor.
- Pork carnitas tacos: Crisp up the pork for that signature carnitas texture.
- Burrito bowls: Serve the pork over rice with beans, avocado, and salsa.
- Flour tortillas: Swap corn for flour tortillas for a softer taco experience.
- Slow cooker method: Cook the pork low and slow for effortless meal prep.
- The lifespan of leftover street tacos depends on when the pulled pork was initially made. Cooked meat will keep for up to 4 days in the fridge.
- The cabbage slaw lasts a few days longer, but you may want to remove it from the pickling liquid to prevent it from becoming too soggy.
- Reheat the meat in a skillet on the stovetop with a bit of oil until it warms through.
- To save even more time, cook the meat ahead, too. There’s no reason why you can’t use fresh pulled pork to make these tacos, but our carnitas recipe takes just over 5 hours to make. It’s a labor of love and well worth it, but it might also be worth making it the day before. That’s what we do! It’s a great way to save time.
Nutrition
Serving: 2 tacos | Calories: 344kcal | Carbohydrates: 29g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 309mg | Potassium: 783mg | Fiber: 5g | Sugar: 3g | Vitamin A: 906IU | Vitamin C: 20mg | Calcium: 99mg | Iron: 3mg
