TACOS UNDER 35 MINS - Quick and Easy Mexican Pork Tacos with Street Corn

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar

Nutritional yeast adds flavor without dairy.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner and often cheaper.

Season the pork shoulder with salt, pepper, cumin, chili powder, and oregano.

Heat oil in a large skillet over medium heat until shimmering.

Sear the pork on all sides until browned, about 5-7 minutes.

Remove pork and set aside; add chopped onions and garlic to the skillet.

Sauté onions and garlic until translucent, about 3-4 minutes.

Return the pork to the skillet and add lime juice and enough water to cover the meat.

Bring to a simmer, then cover and reduce heat to low.

Cook for 4-6 hours until the pork is tender and shreds easily.

Remove the pork and let it rest for a few minutes before shredding.

Warm the corn tortillas on a grill or skillet until pliable, about 1-2 minutes per side.

Assemble tacos by placing shredded pork on tortillas.

Top with fresh cilantro, diced jalapeño, avocado slices, and a dollop of sour cream or yogurt.

Cooking Techniques

Spice Level: