20-Min Crispy Pork Tacos with Salsa & Lime
Pork shoulder gets a quick pan-fry until golden and crispy, served in warm tortillas with fresh salsa, radishes, and lime. Feels like a taquería plate in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 38g
Ingredients
- 1.5 lbs pork shoulder, cut into 1-inch cubes
- 8 count corn or flour tortillas
- 1 cup salsa (fresh or jarred)
- 6 count radishes, thinly sliced
- 2 count limes, cut into wedges
- ½ count white onion, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 60 seconds.
- 2
Add pork cubes and cook without stirring for 3 minutes until the bottoms brown deeply.
- 3
Stir and continue cooking until most pieces are golden brown and cooked through, 5–7 minutes more.
- 4
Season with salt and pepper to taste. Warm tortillas in a dry skillet or over a flame for 30 seconds per side.
- 5
Fill warm tortillas with crispy pork, radish slices, onion, and cilantro.
- 6
Serve with salsa and lime wedges on the side.
Tools you’ll need
- 12-inch skillet or larger
- tongs or spoon
- cutting board
- chef's knife
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