Campechana Tacos with Charred Pork
Crispy-edged pork tacos loaded with jalapeño, onion, and lime—inspired by Mexico's Gulf Coast street food. Ready in 20 minutes with pantry staples.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb pork shoulder, cut into 1/2-inch cubes
- 2 whole jalapeños, sliced into thin rings
- ½ whole white onion, thinly sliced
- 2 whole limes (juiced + cut into wedges)
- 8 whole corn tortillas
- 2 tbsp olive oil
- 1 pinch salt and black pepper
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat oil in a 12-inch skillet over medium-high heat, 90 seconds.
- 2
Add pork cubes and cook without stirring for 3 minutes until bottoms brown.
- 3
Stir and cook 4 minutes more until edges are crispy and no pink remains.
- 4
Add jalapeños and onion. Stir and cook 2 minutes until softened.
- 5
Squeeze lime juice over pork. Season with salt and pepper to taste.
- 6
Warm tortillas in the skillet for 30 seconds per side until pliable.
- 7
Divide pork and peppers among tortillas. Top with cilantro and lime.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- wooden spoon
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