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achiote tacos on a cutting board

Achiote Pork Loin Street Tacos

Griddle-style achiote pork tacos with caramelized onions. Bold Mexican flavors in every bite.
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Course: Appetizer, Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Pork & Marinade:
  • 2 –3 lb pork loin trimmed and cut into bite-size cubes
  • 2 tbsp olive oil
  • 2 tbsp achiote paste
  • Juice of 2 limes
  • 2 tbsp orange juice or pineapple juice
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tbsp apple cider vinegar
For Cooking:
  • ½ large sweet onion diced
  • 1 tbsp oil for the griddle
For Serving:
  • Street-size corn tortillas
  • Chopped white onion
  • Fresh cilantro
  • Lime wedges
  • Optional: diced grilled pineapple
  • Your favorite salsa

Method
 

  1. Trim pork loin and cut into ¾-inch bite-size cubes.
  2. In a bowl, whisk together achiote paste, olive oil, lime juice, orange juice, garlic, cumin, oregano, smoked paprika, pepper, salt, and vinegar until smooth.
  3. Add pork cubes to marinade, toss to coat well. Marinate 30 minutes at room temp or up to 2 hours refrigerated.
  4. Heat griddle to medium-high (around 400°F). Lightly oil the surface.
  5. Add marinated pork cubes to hot griddle in single layer. Let sear 3 minutes without stirring to build crust. Stir and continue cooking until browned and cooked through (145°F internal), about 8–10 minutes total.
  6. Once pork starts browning, add diced sweet onion directly to griddle with pork. Cook together until onions soften and caramelize, another 3–5 minutes.
  7. Optional: Splash pineapple juice or BBQ glaze over pork and onions right before removing. Let caramelize 30 seconds.
  8. Toast corn tortillas on griddle 20–30 seconds per side until warm and slightly charred.
  9. Build tacos with achiote pork and onions, topped with chopped white onion, cilantro, lime juice, optional grilled pineapple, and salsa.

Notes

Cut pork cubes evenly so they cook at same rate. Let pork sear undisturbed for first 3 minutes to build crust. Add onions after pork starts browning to avoid steaming. Sweet onions caramelize better than yellow or white onions. The pineapple juice splash at the end adds incredible caramelization. Warm tortillas are essential—cold tortillas ruin street tacos. Leftover pork keeps in fridge for 3-4 days. Achiote paste available in Latin section of most grocery stores.

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