Dairy-Free Spicy Pork Tacos
Bold flavors meet dietary-friendly convenience in these Dairy-Free Spicy Pork Tacos, a perfect recipe for taco night with a twist. Sizzling chunks of pork shoulder are deeply infused with smoky paprika, fiery chipotle peppers in adobo, and a medley of warm spices, creating a rich, savory filling that's both tender and packed with heat. The dish is simmered to perfection in chicken stock (or water for a completely dairy-free option) and served in warm corn tortillas for a gluten-free touch. Topped with vibrant cilantro, crisp radishes, creamy avocado, and a splash of zesty lime, these tacos balance spice with freshness in every bite. Ready in under an hour, this easy yet impressive recipe is ideal for satisfying cravings while accommodating a dairy-free lifestyle. Perfect for weeknight dinners or casual entertaining, these spicy pork tacos will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 lb pork shoulder (boneless, trimmed and cut into small chunks)
- 2 tbsp olive oil
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 2 chipotle peppers in adobo sauce
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 cups chicken stock (or water for dairy-free)
- 8 corn tortillas
- 0.25 cup fresh cilantro (chopped)
- 4 radishes (thinly sliced)
- 1 avocado (sliced or mashed)
- 1 lime wedges
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the pork pieces to the skillet and brown them on all sides. This will take about 5-7 minutes. Once browned, remove the pork and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes, or until softened.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Chop the chipotle peppers into small pieces and add them to the skillet along with the ground cumin, paprika, smoked paprika, chili powder, salt, and black pepper. Stir well to combine the spices with the onion mixture.
Return the browned pork to the skillet and pour in the chicken stock (or water). Stir to combine, ensuring all the pork is coated in the sauce.
Bring the mixture to a gentle simmer. Cover and cook on low heat for 35-40 minutes, stirring occasionally, until the pork is tender and the liquid has reduced to a flavorful sauce.
While the pork is cooking, prepare your taco toppings: chop the cilantro, slice the radishes, and prepare the avocado and lime wedges.
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or until warmed.
To assemble the tacos, spoon some of the spicy pork mixture into each tortilla and top with chopped cilantro, sliced radishes, avocado, and a squeeze of lime.
Serve immediately and enjoy your dairy-free spicy pork tacos!
Nutrition Facts
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4715 mg | 205% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 19.4 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3762 mg | 80% | |
*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.
