Chipotle Pork Tacos with Roasted Scallions
Get ready to elevate your taco night with these Chipotle Pork Tacos with Roasted Scallions—a bold and flavorful recipe that combines tender, marinated pork with smoky, charred scallions for a dynamic filling. The pork, infused with a vibrant blend of chipotle peppers, fresh citrus juices, and warm spices, is seared to perfection and shredded for easy serving. Meanwhile, grilled scallions add a subtle sweetness and charred richness to balance the heat. Served on warm corn tortillas and topped with creamy avocado slices, crisp radishes, tangy Cotija cheese, and fresh cilantro, these tacos are a feast of textures and flavors. Don't forget the lime wedges for a zesty finishing touch! Perfect for weeknight dinners or casual gatherings, this recipe is a celebration of smoky, spicy, and savory taco perfection.
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Recipe Information
Ingredients
- 1.5 pounds Pork shoulder (boneless, trimmed)
- 3 units Chipotle peppers in adobo sauce
- 3 units Garlic cloves
- 0.5 cups Orange juice (freshly squeezed)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoons Ground cumin
- 1 teaspoons Dried oregano
- 1 teaspoons Kosher salt
- 2 tablespoons Olive oil
- 1 bunch Scallions (green onions)
- 12 units Corn tortillas
- 0.25 cups Cilantro (fresh, chopped)
- 0.25 cups Cotija cheese (crumbled)
- 1 units Avocado (sliced)
- 4 units Radishes (thinly sliced)
- 4 units Lime wedges
Instructions
1. Cut the pork shoulder into 2-inch chunks and place in a large mixing bowl.
2. In a blender, combine the chipotle peppers, garlic, orange juice, lime juice, ground cumin, dried oregano, and kosher salt. Blend until smooth.
3. Pour the marinade over the pork, ensuring all the pieces are coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes (or up to overnight in the fridge).
4. Preheat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil.
5. Sear the pork pieces in batches, ensuring all sides are evenly browned, about 3-4 minutes per side. Once browned, reduce heat to medium-low, cover, and let the pork cook all the way through, about 8-10 minutes.
6. While the pork is cooking, trim the ends of the scallions. Toss them with 1 tablespoon of olive oil and a pinch of salt.
7. Heat another skillet or grill pan over medium-high heat. Add the scallions and roast them, turning occasionally, until they are slightly charred and tender, about 5 minutes.
8. Warm the corn tortillas by placing them in a dry skillet over medium heat, flipping occasionally, until soft and pliable.
9. Once the pork is fully cooked, remove it from the pan and let it rest for 5 minutes. Then, use two forks to shred the meat into bite-sized pieces.
10. Assemble the tacos by placing some shredded pork onto each tortilla. Top with roasted scallions, chopped cilantro, crumbled Cotija cheese, sliced avocado, and thinly sliced radishes.
11. Serve immediately with lime wedges on the side for garnish.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 5.4 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1066 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
