Simple Mexican Street Tacos: Zesty, Flavorful & Quick (Print Version)

Whip up simple Mexican street tacos! Juicy seasoned meat, warm tortillas, and fresh toppings make for a zesty, quick meal. Perfect for weeknights!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free (with corn tortillas)

# Ingredients:

→ Meat & Marinade Base

01 - 2-3 lbs boneless pork shoulder, cut into 2-3 inch chunks
02 - 1/2 cup fresh orange juice
03 - 1 white onion, thinly sliced (plus more for topping)
04 - 4 cloves garlic, minced

→ Spices & Flavor

05 - 2 tbsp chili powder
06 - 1 tbsp ground cumin
07 - 1 tsp dried oregano (Mexican if available)
08 - 1 tsp salt, or to taste
09 - 1/2 tsp black pepper, or to taste

→ Fresh Toppings & Fixings

10 - 1/2 cup fresh cilantro, chopped
11 - 1/4 cup diced white onion (for topping)
12 - 2-3 limes, cut into wedges

→ Serving Essentials

13 - 18-24 small corn tortillas
14 - Salsa verde or your favorite hot sauce (optional)

# Instructions:

01 - First things first, get that pork ready. I usually trim off any super-excessive fat, but a little marbling is good for flavor, trust me. Cut the pork shoulder into a few large chunks, maybe 2-3 inches each. This helps it cook more evenly and absorb all those lovely flavors. I remember trying to cook a whole roast once, and it took ages and wasn't nearly as tender. Learn from my mistakes!
02 - Now for the flavor-building! In a large bowl, whisk together the orange juice, chili powder, cumin, dried oregano, salt, and pepper. Add the pork chunks, making sure they're all coated. Toss in the sliced white onion and minced garlic. Cover it up and pop it in the fridge for at least an hour, but overnight is honestly where the magic happens. I've rushed this step before, and while still good, it wasn't *great*.
03 - Transfer the marinated pork, along with all the marinade and onions, to your slow cooker. Set it on low for 6-8 hours or on high for 3-4 hours, until the pork is fall-apart tender. Oh, the smell that fills your kitchen during this step! It's heavenly. You'll know it's ready when you can easily shred it with two forks. Don't peek too much; let it do its thing!
04 - Once the pork is cooked, carefully remove the chunks from the slow cooker and place them on a cutting board. Using two forks, shred the pork. It should practically melt apart! Return the shredded pork to the slow cooker, stirring it back into those amazing juices. This ensures every strand is coated in deliciousness. Sometimes I'll drain a little excess liquid if it seems too soupy.
05 - This is a crucial step for truly great Mexican street tacos! You want them pliable and warm. I usually heat a dry skillet over medium-high heat and warm each tortilla for about 20-30 seconds per side, until they're soft and have a few slightly browned spots. You can also wrap them in a damp paper towel and microwave for 30 seconds, but the skillet gives a better texture, honestly.
06 - Now for the fun part! Pile a generous amount of that juicy, seasoned pork onto each warm tortilla. Top with a sprinkle of fresh cilantro and diced white onion. A squeeze of fresh lime is non-negotiable, it just brightens everything up! Add a dash of your favorite salsa verde or hot sauce if you like a little extra kick. Serve immediately and enjoy your delicious Mexican street tacos!

# Notes:

01 - Personal cooking tip I've learned through experience: Don't overcrowd the slow cooker; give the pork room to cook evenly and tenderly.
02 - Storage advice that actually works from my kitchen trials: Store pork and toppings separately; reheat pork and warm fresh tortillas for best results.
03 - Substitution I've tried that worked surprisingly well: Boneless, skinless chicken thighs can be used in place of pork shoulder, just adjust cooking time.
04 - Serving suggestion that makes this dish extra special: A quick pickled red onion adds a fantastic tangy crunch!

# Equipment Needed:

01 - Slow cooker
02 - large bowl
03 - whisk
04 - cutting board
05 - two forks
06 - dry skillet or comal

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 30-40g
Protein: 25-35g

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