Nourish PA: Quick Pork Tacos with Cabbage Slaw

No need to turn on the oven to make delicious pork tacos! This clever technique, which involves cubing a pork loin, marinating it, and then sautéing it on the stove top, means the meat is ready in a snap. Top the tacos with homemade cabbage slaw for a lovely pop of color and flavor.

Quick Pork Tacos with Cabbage Slaw

Serves 4



  • 1 pound pork shoulder, visible fat trimmed off, sliced thin
  • 1 packet taco seasoning, divided (1 tablespoon saved for cabbage slaw)
  • 1 orange, juiced
  • 1/2 red onion, julienned
  • 1 tablespoon cooking oil
  • 2-3 tablespoons chopped cilantro for serving
  • Pepper, to taste


  1. In a large bowl, mix together pork cubes, taco seasoning (setting 1 tablespoon of seasoning aside) and freshly cracked pepper, to taste. Toss well and let rest at room temperature for about 20 minutes.
  2. After the pork is done resting, heat oil in a heavy skillet over medium-high heat. Once the oil is shimmering, add onion and sauté about 2 minutes, then add the pork. Continue to stir as the pork fries for about 2 to 3 minutes. Do this in batches, if needed, to prevent overcrowding the pan.

Cabbage Slaw

Prepare the cabbage slaw while the pork is marinating.


  • 1/2 small red cabbage head, shredded (approximately 3-4 cups)
  • 1/2 red onion, julienned
  • 1 tablespoon taco seasoning
  • 1/4 chopped fresh cilantro
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • Juice of 2 limes


  1. Combine lime juice, salt, sugar, olive oil and remaining 1 tablespoon taco seasoning, and whisk. Add the cilantro, cabbage and red onion, and stir until well-combined. Store in the fridge until ready to serve.



  • Sour cream (optional)
  • Cheddar cheese (optional)
  • 8 (6-inch) corn or flour tortillas (2 per person)
  • Lime wedges


  1. Transfer pork to a platter and top with orange juice and chopped cilantro.
  2. Serve on tortillas with toppings of choice.

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