Inspired by the vibrant, chef-driven creations at Guerrilla Tacos, this taco recipe is all about bold, layered flavors and market-fresh toppings. Smoky, citrus-marinated pork is seared for caramelized edges, then tucked into warm corn tortillas and topped with tangy pickled onions, creamy avocado, crunchy radish, and a sprinkle of cotija. A drizzle of crema and a pop of fresh cilantro and jalapeño bring restaurant-level flair to your table. These tacos are as beautiful as they are delicious—perfect for impressing friends or treating yourself to a gourmet taco night.
Ingredients
Instructions
In a bowl, toss pork cubes with olive oil, smoked paprika, cumin, coriander, chili powder, salt, and pepper. Add orange juice, lime juice, and agave syrup. Marinate for at least 15 minutes (up to 1 hour for more flavor).
Heat a large skillet over medium-high heat. Add the marinated pork and cook, stirring occasionally, until browned and caramelized on the edges and cooked through, about 8-10 minutes.
Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
Assemble the tacos: Divide the pork among tortillas. Top each with pickled red onions, cotija cheese, radish slices, avocado, cilantro, and jalapeño.
Drizzle with crema and serve immediately. Enjoy with extra lime wedges if desired.