Quick Pulled Pork Tacos with Black Bean Salsa and Cheddar

There’s something magical about taco night-the warm tortilla cradling juicy fillings, the crunch of fresh toppings and that first bite that makes everything right. These pulled pork tacos deliver all that bliss without the fuss. Using ready-to-heat pulled pork and a simple black bean salsa, you can have a satisfying dinner on the table in no time.

The secret is in the balance: smoky pulled pork, bright lime-kissed salsa, creamy cheddar and a kick of Southwest spice. Whether you’re feeding a crowd or just craving a quick fiesta, these tacos are sure to become a favorite. Ándale, ándale!

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

20 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

31 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve one lime; cut the other into wedges. Peel, halve and dice the red onion. Halve and mince the jalapeño (remove ribs and seeds for less heat). Dice the tomatoes. Set aside ½ teaspoon of the Southwest spice blend in a small bowl for the sour cream.
2. Heat 2 tablespoons vegetable oil in a large pan over medium heat. Add half the diced onion and half the minced jalapeño (use less to taste). Cook, tossing, until slightly softened, about 2 minutes.
3. Add the pulled pork, remaining Southwest spice blend and ½ cup water to the pan. Break up the meat with a wooden spoon. Cook, stirring, until the pork is heated through and well combined, about 3 minutes.
4. Drain and rinse the black beans. Place them in a medium bowl with the tomatoes, remaining onion and remaining jalapeño (to taste). Squeeze in the juice from the two lime halves. Season generously with salt and pepper. Toss to combine.
5. Wrap the tortillas in a damp paper towel and microwave on high until warm and soft, about 30 seconds. Meanwhile, stir the reserved ½ teaspoon Southwest spice blend into the sour cream.
6. Divide the pulled pork among the tortillas, then sprinkle each with cheddar cheese. Arrange the tacos on plates and serve with the black bean salsa on the side. Dollop with the spiced sour cream and squeeze lime wedges over the top. For extra heat, add hot sauce.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work great. Warm them in a dry skillet or microwave wrapped in a damp towel.

What can I substitute for Southwest spice blend?

Mix equal parts chili powder, cumin, garlic powder and smoked paprika as a substitute.

Can I make the black bean salsa ahead of time?

Absolutely! The salsa can be made a day in advance and stored in the refrigerator.