These Mexican Fiesta Tacos are super tropical and fresh – the perfect easy weeknight dinner idea for summer!
I don’t know about you but our summer is BUSY! We have lots of camps scheduled, birthday parties and pool dates with friends. It’s shaping up to be one crazy summer. I often find myself scrambling at dinnertime to get something on the table quickly and something easy because by the end of the day I’m usually exhausted.
I love this Mexican Fiesta Tacos recipe because I can put the pork in the crockpot before we leave in the morning and there’s very little prep once it’s finished cooking. Shred and serve. So simple and the perfect answer to a long day at the pool. I also love that if we aren’t eating dinner together, it’s easy to eat these Mexican Fiesta Tacos in shifts.
- 2 Pounds pork shoulder
- 2 Tbsp hot sauce
- 1 Tsp cumin
- 1 Tsp garlic powder
- 1 Tsp onion powder
- 2 Tbsp vegetable oil
- Salt to taste
- Red Cabbage (shredded)
- Flour tortillas
- Queso Blanco (optional)
- Place the pork shoulder, hot sauce, cumin, garlic, onion oil and salt into a slow cooker.
- Cook on low for 8 hours or until done.
- With the help of a fork pull it apart.
- Warm the flour tortillas in the microwave, fill with the pork, cabbage, corn, and cilantro.
- Serve with some limes and enjoy.
These Mexican Fiesta Tacos are super easy to alter. If you want to go the beef route you can use a chuck roast instead of the pork shoulder. If you prefer chicken you can swap that instead. I would recommend chicken thighs instead of chicken breast so it’s not too dry and you get a little more flavor. If you do go the chicken breast route, I would check the meat after 6 hours to ensure it doesn’t get too well done.
Another thing I love to do is to add a fruit salsa instead of the corn and black bean. My favorite is mango salsa but I’ll do a peach salsa instead if I have some on hand that need to be used up. Get creative, there are so many different topping to try to make these tacos fit any kind of occasion.