Pork Or Fish Tacos Recipe

Marinate the pork

In a medium bowl combine orange juice, lime juice, olive oil, minced garlic, minced chipotle, cumin, oregano, kosher salt, and black pepper. Whisk until blended. Add pork cubes, stir to coat thoroughly, cover and refrigerate for at least 1 hour and up to 6 hours (longer will tenderize and intensify flavor).

Cook the pork

Remove pork from refrigerator 15 minutes before cooking to take the chill off. Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. Drain the pork, reserving marinade. Sear pork in batches so pieces brown, about 3-4 minutes per side, turning until nicely caramelized. Transfer seared pork to a plate. When all pork is browned, reduce heat to medium, add remaining 1 tablespoon oil and pour reserved marinade into the pan; bring to a simmer and cook 2-3 minutes to reduce slightly and kill bacteria from marinade. Return pork to pan and simmer 6-8 minutes until pork is cooked through and sauce is glossy. Taste and adjust salt. Let rest 5 minutes, then shred or chop to bite-sized pieces.

Season the fish

Pat fish pieces dry with paper towels. In a bowl toss fish with 1 tablespoon olive oil, lime zest, smoked paprika, cumin, kosher salt and black pepper until evenly coated. Let rest 10 minutes while you prepare slaw and tortillas.

Cook the fish

Heat a nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil. When hot, add fish in a single layer without crowding. Cook 2-3 minutes per side (depending on thickness) until fish is opaque and flakes easily. Remove to a plate and gently flake into bite-sized pieces with a fork.

Make the slaw

In a large bowl combine sliced green and red cabbage, chopped cilantro, thinly sliced red onion and jalapeño if using. In a small bowl whisk together mayonnaise, sour cream (or Greek yogurt), 1 tablespoon lime juice, honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Pour dressing over cabbage mixture and toss to coat evenly. Taste and adjust salt, lime or honey. Let sit 5-10 minutes to soften the cabbage slightly.

Warm tortillas

Warm tortillas on a dry skillet over medium heat for about 20-30 seconds per side until pliable and lightly charred in spots, or wrap in a damp paper towel and microwave 30-40 seconds. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Build tacos by placing 2-3 tablespoons of pork (or fish) in the center of each warmed tortilla. Top with 2-3 tablespoons of slaw, a few slices of avocado, a sprinkle of crumbled queso fresco or cotija, and chopped cilantro as desired. Serve immediately with lime wedges and hot sauce on the side.

Storage

Store leftover cooked pork or fish in an airtight container in the refrigerator for up to 3 days. Keep slaw dressing separate if you anticipate leftovers to preserve crunch; assembled tacos are best eaten immediately.