10 mins


10 mins



What You’ll Need

Lime Sour Cream:
1 cup sour cream
1 tablespoon grated lime zest
3 tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon paprika 
Salt to taste

Pickled Red Onions: 
1 cup red wine vinegar
1/2 cup orange juice
1/2 cup pineapple juice
1 teaspoon coriander seeds
1 bay leaf
1 medium red onion, sliced

8 flour tortillas, warm
1/2 cup lime sour cream
1/2 cup pickled red onions
1/2 cup queso fresco
2 cups lettuce, shredded
1/2 cup diced tomatoes
1/4 cup cilantro, chopped
Shredded pork shoulder


Lime Sour Cream:
In medium-size bowl, add in sour cream, lime zest, lime juice, cumin and paprika; mix together. Add salt to taste. Set aside in refrigerator until ready to use.

Pickled Red Onions:
Place red wine vinegar, orange and pineapple juice, and coriander seeds in medium-size pot and heat to a simmer. Remove from heat and place onions in liquid. Allow to cool, then place in container and store in fridge. These can be made in advance.

On tortillas, place shredded pork shoulder butt and top with favorite garnishes. 

This meal is best enjoyed warm.