Tacos Recipe

Prep and heat

If using pre-smoked pork shoulder, shred it into bite-sized pieces. Place shredded pork in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon lime juice, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.

Warm the seasoned shredded pork in a medium skillet over medium heat for 4–6 minutes until heated through and edges are slightly crisped. Stir occasionally to prevent sticking. Keep warm at low heat while you prepare other components.

Crack 6 eggs into a bowl, add 1/4 cup whole milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and whisk until homogenized and slightly frothy.

Heat a nonstick skillet over medium-low heat and melt 1 tablespoon unsalted butter until foamy. Pour eggs into the skillet and let them sit undisturbed for 10–15 seconds until edges begin to set.

Using a silicone spatula, gently push eggs from the edges toward the center, folding them as they set. Continue cooking slowly, folding every 10–15 seconds, until eggs form soft, creamy curds but still slightly runny — about 2–3 minutes total. Remove from heat before fully firm; residual heat will finish cooking.

Stir in 2 tablespoons thinly sliced chives, taste and adjust seasoning with a pinch more salt or pepper if desired. Keep eggs warm, covered loosely.

In a small bowl combine 3/4 cup sour cream, 1 teaspoon Calabrian chili paste, 2 tablespoons finely chopped chives, 1/2 tablespoon lime juice and 1/4 teaspoon salt. Whisk until smooth and bright. Taste and adjust heat or acidity. Refrigerate until ready to use; bring to near room temperature before assembly for easier drizzling.

Combine 1 cup quartered strawberries, 2 tablespoons sugar, 1/2 tablespoon lemon juice, and 1 teaspoon water in a small saucepan over medium heat.

Bring mixture to a gentle simmer and cook, stirring occasionally, until strawberries break down and sauce thickens slightly, about 6–8 minutes. For a smooth sauce, mash with a spoon or pulse briefly with an immersion blender; for chunkier texture, leave some fruit pieces intact.

Remove from heat and let cool slightly. Taste and add a pinch more sugar or lemon juice if needed. The sauce will thicken as it cools.

Rinse raspberries, blueberries, and sliced strawberries and drain well. Keep refrigerated until assembly to preserve freshness.

If using cilantro, roughly chop leaves and set aside for garnish.

Warm tortillas: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side, or brush lightly with 1 tablespoon vegetable oil/butter and heat in a skillet until pliable and slightly golden. Stack and keep covered with a clean towel to stay warm and soft.

To assemble each taco: place one warm tortilla on a plate. Spoon about 2–3 ounces (roughly 1/4 cup) of shredded smoked pork down the center.

Top pork with a generous spoonful (about 2 tablespoons) of scrambled eggs.

Add a few spoonfuls of mixed fresh berries (about 2 tablespoons total per taco) and a drizzle (about 1 teaspoon) of warm or room-temperature strawberry sauce over the berries. The contrast of savory and bright fruit adds balance.

Finish with a dollop (about 1 tablespoon) of Calabrian chili chive sour cream drizzled or spooned on top. Sprinkle with a few chopped cilantro leaves if using, and finish with a light pinch of coarse sea salt and freshly ground black pepper to taste. Serve with a lime wedge on the side to squeeze over just before eating.

Serve immediately while tortillas and fillings are warm. These tacos are best eaten fresh. Leftover components (stored separately) keep: shredded smoked pork 3–4 days refrigerated, scrambled eggs up to 1 day, sour cream sauce 3–4 days, and strawberry sauce up to 5 days refrigerated.