We were feeling wild and decided to pass on the traditional corned beef and cabbage for St. Patty’s Day this year and cooked up some spicy pork instead. Turns out we were on to something, because historically, pork is the protein of choice for the Irish holiday meal. Delighted by our findings, we topped this taco with crunchy, pickled cabbage and tossed in some cilantro for good luck. If you really want to be Irish-at-heart, try pairing it with a warm stout or (ugh) green beer.

Spicy Pork Tacos with Pickled Cabbage

Prep time: 15 minutes | Cook time: 1 hour 15 minutes (includes 1 hour marinade time)


1 package La Tortilla Factory High Fiber, Low Carb Tortillas, Flour

2 pounds of boneless pork shoulder steaks

2 cups of orange juice

3 tablespoons olive oil

Garnish ideas: chopped cilantro, diced onion


Marinade Spice Blend

2 tablespoons salt

2 whole bay leaves

4 whole cloves

1 teaspoon paprika

2 teaspoons black pepper

1 1/2 teaspoons onion powder

1 1/2  teaspoons dried oregano

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 chile, plus 1 tablespoon of sauce from 1 can of chipotles en adobo


 Quick Pickled Cabbage

1/2 head purple cabbage – thinly shredded

1/2 cup apple cider vinegar

1/4 cup water

2 teaspoons salt

2 cloves fresh garlic – smashed



Combine the marinade spices, juice and pork into a large bowl. Make sure the pork is completely coated. Cover and place in the fridge for at least one hour, but up to 24 hours.

Combine all the ingredients for the pickled cabbage into a bowl and place in the fridge for an hour.

After the meat is marinated, heat 3 tablespoons of oil in a large sauté pan. Brown meat evenly on both sides until done.  Remove meat to a cutting board and cut into 1/2” cubes.  Place in a bowl for serving.  In a skillet, heat the tortillas on medium-high heat. Lay the tortillas on a flat work surface and top with meat, pickled cabbage, cilantro and onions. Buen Provecho!

Number of Servings: 4

Per Taco:
Calories: 280 | Total fat: 15 grams | Total carbohydrates: 24 grams | Net Carbs: 12 grams | Dietary  fiber: 10 grams | Protein: 19 grams