15-Min Crispy Pork Loin Tacos
Thin-sliced pork loin gets a quick sear until golden and crispy, then dressed with lime and fresh cilantro. Served in warm tortillas—the weeknight version of Valladolid's street-food classic.
- Total time
- 15 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
- 1.25 lbs pork loin, sliced thin (about 1/4 inch)
- 2 tbsp vegetable oil
- 1 to taste salt and pepper
- 1 whole lime (juiced)
- ½ cup fresh cilantro, chopped
- 8 whole warm flour or corn tortillas
Instructions
- 1
Pat the pork slices dry with paper towels. Season both sides generously with salt and pepper.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Working in batches to avoid crowding, sear pork slices 60-90 seconds per side until golden brown and cooked through.
- 4
Transfer cooked pork to a plate. Squeeze lime juice over the top and toss gently with cilantro.
- 5
Warm tortillas in a dry skillet or directly over a gas flame for 20 seconds per side until pliable.
- 6
Fill each tortilla with pork, fold, and serve immediately with extra lime wedges.
Tools you’ll need
- 12-inch skillet or larger
- paper towels
- tongs
- cutting board
- knife
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