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Chipotle Pork Tacos + Pickled Jalapenos & Radishes

My favorite GO-TO recipe for my signature tacos! These are packed with spicy flavor thanks to the addition of chipotle powder, and topped with homemade crunchy pickled radishes & jalapenos for a tangy bite!
Prep Time25 mins
Cook Time8 hrs
Total Time8 hrs 25 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: chipotle, chipotle powder, jalapenos, pickled radishes, tacos
Servings: 12 Tacos
Calories: 197kcal
Author: Kaylee Dey

Ingredients

Shredded Chipotle Pork

  • 2 Pounds Pork Shoulder or butt
  • 1 tbsp Sonoran Spice Chipotle Powder
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 2 tbsp Apple Cider Vinegar
  • Olive Oil

Pickled Jalapenos & Radishes

  • 2-3 Jalapenos
  • 4-6 Radishes
  • Apple Cider Vinegar
  • Salt

Everything Else

  • 20 Corn Tortillas (See Notes)
  • 1/2 yellow or white onion
  • 1/2 cup Cilantro Chopped
  • Cotija Cheese

Instructions

For the Pork

  • If your pork has an extra large layer of fat, you can trim off some of the fat, but do not remove all of it. Cut into 2-3 inch chunks and evenly coat pork with spices (I like to do this in the slow cooker so I can use one less bowl).
  • Preheat a large sauté pan over medium-high heat and drizzle with oil. Sear pork on all sides until browned; you may need to do this in batches to prevent from over-crowding the pan (searing the meat is optional, but adds color and flavor).
  • Remove and add to slow cooker. Pour in vinegar and cook on low for 8-10 hours. Shred pork and stir into it's juices.

Pickled Jalapenos & Radishes

  • Using a mandolin, slice jalapenos and radishes very thin, discarding the root ends. Place slices into a jar and pour over apple cider vinegar until completely submerged. Add in a heavy pinch of salt, screw on lid, and shake to combine. Let chill in the refrigerator for at least 4 hours. (these can be made days in advance and last quite a long time in the fridge).

For Assembly

  • In a small-medium bowl, mix together cilantro and diced onion; set aside (this can also be done ahead of time).
  • Preheat a dry sauté pan over high heat until very hot. Dip each tortilla into a bowl of water and sear on each side until slightly charred around the edges. Place onto a plate and cover with a kitchen towel while you heat the remaining tortillas.
  • To assemble, use 2 tortillas per taco (to prevent them from falling apart) and fill each taco with shredded pork, chopped cilantro/onion, pickled jalapenos/radishes, and sprinkle with cotija cheese.

Notes

Recipe Notes I prefer using un-cooked tortillas that I find at my grocery store. If using those kind, only use 1 tortilla per taco and cook according to package directions. I like a little extra char on my tortillas so I crank up the heat when I cook them.

Nutrition

Calories: 197kcal | Carbohydrates: 20g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 460mg | Potassium: 401mg | Fiber: 3g | Vitamin A: 270IU | Vitamin C: 3.5mg | Calcium: 44mg | Iron: 1.3mg