Chipotle Pork Tacos

Chipotle Pork Tacos from Our Best BitesIt’s April 1st!  How the heck is it already April?  Someone answer me that.  It can’t be April.  My life is so hectic that this month completely sneaked up on me.  I actually love April though.  I’m having a birthday this month (Woo hoo!  You’re probably all wondering what to send me.  Don’t worry, I’ll post a list.)  I also have a kiddo turning the big 0-3 this month.  And my 7th wedding anniversary is this month.  See?  Fun times.  I’m predicting lots of dessert in the next 30 days.

If your life is as crazy as mine and you don’t even know what month it is- then you’ll love this quick and easy dinner.  It comes from this month’s issue of Cooking Light (page 74 if you want to get particular) and although I did make some changes, the bones remain the same.  I was surprised at how much flavor was packed in with very few ingredients.  Try it out!

Chipotle Pork Tacos Ingredients

You’ll need some thinly sliced pork.  The original recipes calls for pounding a pork tenderloin with a meat mallet until it’s thin.  I took a much easier route and just sliced it thin 🙂  And I didn’t even use a tenderloin- I had a pork sirloin roast in my freezer so I defrosted it it almost all the way (it’s easier to slice when it’s just barely frozen) and then sliced it up thin.

thinly sliced porkThe easy marinade comes together really quick.  And this is a recipe that you don’t have to marinade for hours on end.  It really just sits while you’re prepping everything else, however- if you have the time, go ahead and make it early.  I prepped the pork during afternoon nap time (not my nap time, oh how I wish!) so it was all ready to go at dinner time.

Here’s something I always keep in my fridge: bottled minced garlic.  I usually have bottled minced ginger too.  Generally speaking, in most cases fresh garlic is best- but there are exceptions, and something like this, that cooks so fast, is one of them.

minced garlicPlus it’s also just a great time-saver, and also good for emergencies when you find yourself out of the fresh stuff. One of my favorite things is that garlicky juice that’s in there, it adds tons of flavor.

Also going into the mix is lime zest- again, adds tons of flavor.  Use a microplane grater, or a regular fine-hole cheese grater and then dice it up with a knife so it’s nice and fine.

Zested LimeAlso needed is a tiny bit of brown sugar (I even used brown sugar Splenda because it’s all I had)  and oregano.  Use fresh oregano if you have it, and dried if you don’t.  I was starting to sprinkle in dry oregano when I looked out my window at my totally dead and frozen garden and noticed little green speckles.  I ran out there and what do you know- my oregano is popping up again!  Nice timing oregano.

Lastly- these can’t be called chipotle pork tacos without the chipotle!  I started writing a bunch of info about chipotles and decided it would be much better in its very own post.  So read this!  You will find canned chipotle peppers in adobo sauce in the Latin isle of the grocery store.  There is also Chipotle powder, which we use a lot, but I do think that the actual stuff is better in this recipe.  They’re smoky and spicy and wonderful.  If you’re like me and can’t handle much heat, either use just a bit, or avoid the peppers all together and add the sauce, which tastes amazing.  I actually used a couple tablespoons of adobo sauce (maybe 1 1/2 Tbs?) and no actual peppers.  It was mild enough that my little toddlers gobbled it right up.  Not much heat at all.  Mix that all up and either let it sit there, or pop it in a ziplock bag in the fridge for later.

Pork ready to marinate

Heat up a skillet with a bit of olive oil and saute some red onions (original recipe calls for shallots and non-stick spray- onions work great!)

sauté onions It only takes few minutes for them to get tender.  We’re not caramelizing here.

Caramelized onions

Take those onions out and toss in the pork mixture.  It should be sliced thin so it only takes a few minutes to cook.

pork mixture

While that’s sitting there staying warm, get your tortillas ready.  I found a new tortilla that I love.  Well they’re not “new,” just new to me.  I spotted them at my local Albertsons.  When it comes to corn tortillas I like white better than yellow.  But I feel like it’s sort of hit or miss with which ones I buy.  I like the flavor, but I hate how they can be tricky to work with (ie cracking) and sometimes they can be flavorless and kind of…chewy?  Not sure what the word is!  Anyway- I really like these ones by La Tortilla Factory.  It says it’s a “unique blend of corn and wheat” and it sort of tastes like a hybrid to me.  They’re soft and they bend and roll easily (I’m seeing taquitos in my future) and I really liked the flavor.  Sort of like a blend between a flour and corn tortilla.  Anyway, there’s my voluntary infomercial for the day.  I think they should send me a pallet of tortillas or something…

corn tortillas

Here’s a quick tip- toss your tortillas on a warm grill!  You get a little bit of a smoky char, and they get nice and toasty.  An indoor grill pan would work too.  Whatever you do, do something.  I don’t really ever eat tortillas straight out of the bag.  You can heat them in a dry skillet, or my fave- a hot skillet with just a bit of non-stick spray, or at the very least warm them up in the microwave so they’re soft.

tortillas on warm grillWeird, it totally looks like that one is on fire.  I swear it’s not!

Toss the onions into the pork mixture and serve in tortillas.  I served it with this Lime-Cilantro Rice (pretty much my most favorite rice side dish ever).  It would be great with or without the pineapple in the rice.  We put the rice into the tortillas with the pork mixture and thought the sweetness of the pineapple in there was perfect with the brown sugar in the pork, and also the smoky flavor of the chipotle.  It all went together really well.  You could serve it on the side too.  And don’t forget a dallop of sour cream and a sprinkle of chopped cilantro!

Our Best Bites Chipotle Pork TacosQuick, easy, and delish!


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Chipotle Pork Taco on a plate with rice

Chipotle Pork Tacos

  • Author: Sara Wells
  • Yield: 4 1x


  • 1 pound pork tenderloin, sliced thin
  • 1 1/2 tsp grated lime zest
  • 1 Tbs fresh lime juice
  • 2 tsp minced fresh oregano, or a heaping 1/2 tsp dry
  • 1 tsp brown sugar
  • 2 tsp chopped chipotle chiles in adobo sauce (use the peppers for heat and the adobo sauce for a mild smoky bite. I used 1 1/2 Tbs of sauce and no peppers and it was hardly spicy at all.)
  • 2 tsp bottled minced garlic
  • 1/4 tsp kosher salt
  • 3 tsp olive oil, divided
  • 1 cup thinly sliced shallots, or onions
  • 8 (6 inch) corn tortillas


Combine thinly sliced pork, lime zest, lime juice, oregano, brown sugar, chipotles, garlic, and salt.  Set aside.  Heat a large skillet over medium heat and add 1 tsp olive oil.  Add onions and sauté for 4 minutes or until tender.  Remove from pan and set aside.  Add 2 tsp olive oil to pan and add pork mixture.  Saute for 3-4 minutes or until no longer pink.  Add pork to onions.  Warm tortillas on a hot grill and fill with pork mixture.  Top with sour cream and cilantro.


  • Serving Size: 4

Lastly- we’ll be in Salt Lake City again this weekend!  You can find us at the Bountiful Deseret Book on Saturday from 12-1:30, and then we’ll be at the down town store from 6-8 for Ladies Night!  Come see us, we’d love to say hello!


  1. Sounds yummy! My daughter & I have birthdays this month too! I love meals that have some prep to accomplish during nap time 😉

  2. I just saw those same tortillas at Albertsons the other day and was wondering about them. I may have to actually try them now. I also noticed that they are a bit lower in carbs than a lot of the other corn tortillas. Do you think this marinade would be too strong for chicken? I don’t eat pork but the rest of this looks and sounds yummy!

    1. Just tried it with chicken without marinading – it was delicious, even my husband raved about it! Will definitely make again.

  3. I discovered these tortillas a few months ago and can’t use anything else now! We have made your taquitos several times with them and love them because they don’t crack! Great find, I recommend them to all my friends!

  4. I love how simple this recipe is. I also LOVE those tortillas. I like corn, but my husband likes flour. I snuck these in on him one time and he didn’t know what they were made of until after I told him. He thought they were delicious too!

  5. I flagged this recipe in this month’s Cooking Light too! Glad to hear you enjoyed it, I can’t wait to make it 🙂

  6. Yummy! I’ll definitely have to save this recipe. So glad i’ve found your blog, you have some amazing recipes on here so thankyou for sharing all your wonderful posts! 😀

  7. i found those same tortillas last year and they are amazing! love love love them. This sounds a lot like my recipe for pork tacos, except i cut the pork into much larger pieces and slow cook it all with about 1/3 cup of salsa until it’s fork tender. omg good.

  8. These looks so good–and I wanted to let you know that I just finally bought your cookbook! My goal is to try something new out of it once a week. I’ve been in a baking (or not really baking) rut for awhile now so hopefully this will get me out of it! Also, I made your orange-kissed cookies over the weekend and they were perfect! LOVED THEM!

  9. made it and love it! I made it super spicy, but the sour cream really cuts it down and makes it tolerable. I love that even though it’s hot, it still has flavor!

  10. I had no idea you were going to be in SLC. I was so jealous my mother went to meet you two with out telling me. She made up for it by giving me a signed copy of your cookbook. Eek!! You two are fabulous! Love Love Love the cookbook. I have so many recipes to try out. Thanks for making my life taste delicious.

  11. Made this for dinner tonight and they are delicious! If I had my way we would eat these once or twice a week. So YUMMY!!

  12. I absolutely love this blog and now I’m going to have to make this for dinner tonight!! My sister and I just started a new blog and would LOVE any comments or tips on making such a FABULOUS blog like this one…

  13. I stumbled across your blog over a year ago because I was looking for a recipe and directions for caramelized nuts (which turned out fantastic and all my friends request them as holiday gifts now). Thanks to your recipes and clear and concise directions and explanations, my cooking skills have improved tremendously. Now all my friends think I’m a fantastic cook. 🙂
    This recipe was really good, especially the second time around. I made wraps with the leftovers using cheddar jalapeno tortilla wraps, pineapple salsa, black beans, and your lime-cilantro vinaigrette (which is a hit in our house, my two year old devours lettuce leaves like a rabbit when this dressing is on it). Thank you for all your recipes. I’m always excited to see what you post next!

  14. Loved it! I made this tonight, exactly as the recipe goes, and it turned out wonderfully! I served it up with the lime cilantro rice using brown rice. overall the dish was pretty low in calories and healthy. I love the healthy dishes. Bring ’em on!

  15. I just made these for my husband and me last night. They are DELICIOUS! I told my husband I need to go buy your cookbook so I can make more yummy meals:)

  16. Hey Sara, Can I use the Chipotle Chili Powder in this instead of the sauce, or do I need the adobo sauce to help with the moisture? If I can, how much would I start with? Thanks so much!! I love the smell of it, but the heat always gets me 🙂

    1. Sure Meredith, powder is fine! Just to it to taste, maybe 1/4 tsp or so? 1/8 if you’re really sensitive? 1/2 if you love it? I’m totally helpful, right? lol

  17. Just finished making these. Took me just under 40 minutes start to finish. (And since I can make a 30 minute meal in no less than an hour, that’s pretty great.) The tacos are a big hit with my whole family!

  18. I LOVE it, just ate one! YUM, thank you for a quick easy and healthy recipe everyone in my family will love, since i cheated and ate one before they get to enjoy it 🙂 🙂

  19. Made these last night and we all LOVED them – kiddos included! Will be added to our family favorites list! Thank you so much for all of your recipes…haven’t made one from your site that wasn’t excellent…and I’ve made a LOT of them! =)

  20. I love your site. I have made many things and have loved them all. These are a favorite at our house. I am trying to make them for a party this weekend and am wondering if anyone has made them with a slow cooker or dutch oven. I am trying to find any easier way to serve them for a large group.

  21. This wasn’t a recipe that immediately jumped out at me, but I finally decided to try it last night. These tacos are delicious! I made them with the Lime Cilantro Rice and served them together in the taco. The surprising thing was how much I liked the tacos because I tasted the pork and rice separately and I wasn’t real excited about either of them. But then I made up the tacos with it all together and suddenly all the flavors were perfect! We will definately have this one again.

  22. OK – seriously… this recipe is delish! It was the first on your entire blog that I have tried, thanks to a dear friend who made it for me. From that day on, I have been trying out everything I can from your blog, and have L-O-V-E-D the recipes, thank you!

    I live overseas, and cannot get the chipotle peppers called for in your recipe. I had to e-mail the friend of mine who made this dish for me (who now lives back in the states) and ask her where she got them. She said she had a family member purchase them for her and ship them to her here in Japan… dang.

    So I was on the hunt for something to sub the peppers for, but still get the right flavor. I found a bottled sauce in our (tiny) hispanic food isle called “Picante Bufalo Chipotle Sauce.” I’m pretty sure it is just the sauce they use to pack the peppers in the cans that you buy… all the same flavor, none of the seeds or chunks of extra spice – and you don’t have to freeze small portions of it because the bottle can be stored in the fridge with all of your other condiments. Best feature – it was only $0.69 a bottle! (I have a picture of it if you are curious… let me know.)

    Guess what? Just a couple weeks after my find I had a package from my sweet friend with 4 cans of chipotle peppers – what a keeper, right?

  23. I thought I would give you an idea for cilantro lime rice but made using cauliflower. Recently my wife was diagnosed with either diabetes or hypoglycemia (she’s borderline)so I made some cilantro lime rice to go with some shrimp an chorizo and it was awesome. I just took the florets and ran them through a robo coupetill it resembled rice, boiled till tender, strained and sauteed with salt pepper fresh cilantro and finished it with a few squeezes of fresh lime juice.

  24. Tried the chipotle pork tacos tonight, they were amazing! I pared it with crockpot refried beans, homemade tortillas, fried rice, and salsa. Awesome dinner! Thanks!

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