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Tacos Árabes are a delightful fusion of Middle Eastern and Mexican flavors that will make your taste buds dance. 🌮💃
I remember visiting the bustling markets in Puebla, where the aroma of freshly made pork tacos filled the air.
The unique blend of spices, succulent marinated meat, and fluffy, pita-like tortillas always left me craving more.
Table of Contents
Ingredients
- Pork – thinly sliced
- Mazola® Corn Oil
- Raw Onion
- Garlic
- Parsley
- Lemon juice
- Mexican Oregano
- Thyme
- Salt and pepper
Notes:
Instead of lemon juice, substitute with white distilled vinegar, lime juice, or orange juice.
Ground or whole oregano, both work in this marinade.
Fresh parsley, only. Don’t substitute. It adds great flavor to the pork.
Pro Tip:
Don’t hesitate to adjust the spices to your personal preference – this is your taco party!
Here, I’m using thinly sliced pork chops. Swap out for thinly sliced pork loin or pork shoulder.
If you can’t find thin sliced pork, place the pork between wax paper and pound until thin. Thin sliced pork will absorb the marinade faster and cook faster too.
Pork Substitutions
Substitute the pork for chicken, beef, or even lamb for a different twist on the original recipe.
- Add the thinly sliced pork to the marinade, ensuring all pieces are well-coated.
- Cover and refrigerate the sealable plastic bag for at least 30 minutes to an hour. ⏲️
Mazola® Corn Oil is a heart-healthy* cooking oil that is perfect for this recipe. Mazola® Corn Oil’s neutral taste will let the flavors shine throughout every bite.
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- Fire up the gas grill to 400-425 degrees F.
- Cook on each side for 3-4 minutes.
- Or, until it is no longer pink.
Remember this recipe next time you’re grilling and pressed for time. 30 minutes is all the meat needs.
No grill? Cook all year long on an indoor grill pan over medium-high heat.
History
In the 1930s, a group of Lebanese entrepreneurs established businesses in the beautiful city of Puebla where they created “Arab tacos.” These tacos were made by roasting a lamb-based version of shawarma on a vertical spit using a charcoal grill. They were served in pita-style bread called pan árabe, similar to thick flour tortillas. The cooking method gained popularity and spread throughout the country. Eventually, people swapped out lamb for pork. From these Middle Eastern immigrants also came Tacos Al Pastor.
- Set the cooked pork aside.
- Cover until ready to chop into small pieces on a cutting board.
Storing and Reheating
Store any leftover meat in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
How to Assemble the Tacos
- Warm up tortillas or pita bread.
- Add sour cream, chopped pork, salsa, jalapeno, cilantro, and a squeeze of lime.
- Roll up the taco like a small burrito.
Flour Tortillas or Pita Bread?
No corn tortillas here. Traditionally, they are made with either Arabic-style tortillas (pita bread) or regular flour tortillas.
For a low-carb option, use lettuce to wrap them up.
Many home cooks will make a yogurt sauce made with a combination of Greek yogurt and lime juice.
Or, in a small bowl, combine sour cream, garlic powder, and lime juice.
Sides:
These delicious Tacos Arabes are a true feast for the senses, offering a tantalizing mix of flavors and textures. Serve with lime wedges and plenty of salsa. iBuen Provecho!
HUNGRY FOR MORE?
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Did you make this recipe? Please rate the recipe below!
Tacos Arabes
Ingredients
- 4 lbs pork slices (thin cut)
- ½ cup lime juice
- 3 garlic cloves (finely minced)
- 3 tablespoon oil
- 2 tablespoon fresh parsley (rough chopped)
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano (ground or crushed whole)
- 2 teaspoon salt
- 1 tsp ground pepper
- 1 white onion (sliced)
To Assemble Tacos:
- 16 Flour tortillas (or pita bread)
- ½ cup sour cream
- 8 lime wedges
- ½ cup your favorite salsa
Instructions
- Place the marinade ingredients in a large sealable bag.
- Mix to combine.
- Add the pork to the bag.
- Mix well to coat the pork in the marinade.
- Keep in the fridge for 1 hour minimum, overnight is best.
- Remove from the fridge.
- Heat the grill to 400 degrees.
- Cook on both sides. About 3-4 minutes each side.
- Set aside and cover with foil paper.
- Cut into thin slices, or chop into small pieces.
- Warm up flour tortillas (or pita bread).
- Smear the center of the tortilla with sour cream, add about 2 tablespoon chopped pork, drizzle with lime and salsa.
- Roll up like small burritos.
- Repeat until there's no more pork.
Video
Notes
Substitutions:
- Instead of lemon juice, substitute with white distilled vinegar, lime juice, or orange juice.
- Ground or whole oregano, both work in this marinade. If using whole oregano, crush it in your hands before adding to the marinade.
- Fresh parsley, only. Don’t substitute. It adds great flavor to the pork.
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
Such an easy, simple, and delicious summer recipe to make.
My husband and even my kids love it!
Glad to hear that your family loved it. Made my day!!
This recipe was a great mix up to our usual Taco Tuesday nights! Super tasty! Will definitely make this again!
That’s so awesome! Happy to hear you liked it.
Wow! This Taco recipe looks so yummy! It great idea on combining Middle Eastern and Mexican, it gives an amazing boost to flavor and taste! Loved it!
Thank you! Glad you enjoyed this recipe.