Pork Tacos with Sriracha and Green Salsa

Serves 4

Shopping List

  • Tomatillos or Unripe Green Tomatoes
  • White or Yellow Onion
  • Fresh Cilantro or Parsley Leaves
  • Garlic Cloves
  • Jalapeños or Serrano Chiles
  • Limes
  • Fresh Mint Leaves
  • Sour Cream or Mexican Crema
  • Ginger
  • Sriracha
  • Ground Pork
  • Vidalia or Other Sweet Onion
  • Oregano, preferably Mexican
  • Chicken Stock
  • Soft Corn Tortillas
  • Crumbled Queso Asadero or Queso Fresco (optional)
  • Little Gem or Iceberg Lettuce
  • Pickled Jalapeño
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Pantry List

  • Light Agave Syrup or Honey
  • Salt
  • Ground Cumin
  • Canola or Olive Oil
  • Pepper
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  • Peel the husks from the tomatillos (1), rinse off the sticky coating (2), then quarter, core and chop (3). In a food processor, pulse all the green salsa ingredients to finely chop; season with salt. In a small bowl, mix all the sriracha crema ingredients.
  • For the tacos, in a large skillet, heat the oil, two turns of the pan, over medium-high. Cook the pork, stirring occasionally and breaking up with a spoon, until browned, about 8 minutes. Add the onion, garlic and oregano; season with salt and pepper. Cook, stirring often, until the onion softens, 2 to 3 minutes. Add the stock; reduce the heat to medium-low. Cook until thickened, 7 to 8 minutes.
  • In a large, dry skillet over high heat or directly over the open flame on a gas stovetop, cook the tortillas, turning occasionally, until charred in spots, about 2 minutes. Slather the sriracha crema on the tortillas and top with the pork mixture, cheese, lettuce, green salsa and pickled jalapeño slices.

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