Ground Pork Tacos

4.60 from 10 votes

These ground pork tacos are juicy, zesty, and ready in under 30 minutes. The pork is browned until slightly crispy, then tucked into warm tortillas and topped with bright quick-pickled onions. Perfect for a weeknight dinner or a fun taco night spread!

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Prep Time5

Cook Time15

Total Time20

Servings: servings

Author: Molly Thompson

INGREDIENTS

Quick Mexican Pickled Onions

1 cup thinly sliced red onion (1/2 large onion)
2 Tablespons lime juice (1 lime)
1 Tablespoon red wine vinegar
1 teaspoon kosher salt
1 teaspoon granulated sugar, honey, or agave

Ground Pork Tacos

1-2 tablespoons olive oil
1/2 small yellow or red onion diced
2 cloves minced garlic
1 lb ground pork (Note 1)
3 teaspoons chili powder
1 teaspoon EACH: cumin and kosher salt
1/2 teaspoon EACH: garlic powder, onion powder, paprika
1/4 teaspoon dried oregano
1 tablespoon honey or agavee
2 tablespoons lime juice (about 1 lime)
8 6-inch flour or corn tortillas (Note 2) for serving
Toppings: queso fresco, cotija cheese, avocado crema, sliced avocado, cilantro, pickled red onion

INSTRUCTIONS

Make the pickled red onions, if using. Place all of the ingredients in a medium bowl or glass jar and let them sit at room temperature, stirring once or twice, while you make the ground pork.
1 cup thinly sliced red onion, 2 Tablespons lime juice, 1 Tablespoon red wine vinegar, 1 teaspoon kosher salt, 1 teaspoon granulated sugar, honey, or agave
Heat the olive oil in a large skillet over medium heat. Once it’s hot, add the onion and cook, stirring frequently for 2-3 minutes, until soft and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
1-2 tablespoons olive oil, 1/2 small yellow or red onion, 2 cloves minced garlic
Push the onion and garlic to the side and place the ground pork in the pan. Use a meat smasher or spatula to break the pork up into small bits. Continue to cook, mixing the pork with the onions and garlic, until no pink remains.
1 lb ground pork (Note 1)
When the pork is almost done, let it sit in the hot pan, without stirring, for 2-3 minutes so the pork crisps, then stir and repeat 1-2 more times until it's as crispy as you'd like it. Be careful not to crisp it too much or it will end up tough and chewy.
Turn the heat down to medium-low and add the seasoning and honey and continue to cook until completely combined.
3 teaspoons chili powder, 1 teaspoon EACH: cumin and kosher salt, 1/2 teaspoon EACH: garlic powder, onion powder, paprika, 1/4 teaspoon dried oregano, 1 tablespoon honey or agavee
Remove the tacos from the heat and stir in the lime juice.
2 tablespoons lime juice
Serve the ground pork with flour or corn tortillas (Note 2). Top with crumbled Queso fresco, Cotija cheese, cilantro, or pickled red onion.
8 6-inch flour or corn tortillas (Note 2), Toppings: queso fresco, cotija cheese, avocado crema, sliced avocado, cilantro, pickled red onion

Recipe Equipment

Skillet or saute pan

Notes

Note 1. Ground pork. Try to find a minimally processed ground pork without any added sugar or corn syrup.

Note 2. Corn Tortillas. Place a corn tortilla directly on top of the grates of a gas range. Turn the heat to medium-high, or until the flame just lights the outer ring. Char on both sides for 1-2 minutes, using tongs to flip them. Remove them to a plate lined with a tea towel. Repeat with all of the tortillas then wrap the tea towel around the tortillas to keep them warm. Don't have a gas range? Try the oven method we used in our buffalo cauliflower tacos to warm them.

Toppings. we love our avocado crema on top for a cooling element.

Storage. Allow leftovers to cool completely then transfer the taco meat to an airtight container or resealable plastic bag. Store in the fridge for up to 4 days. Ground pork taco meat freezes well for up to 3 months.

*I don't recommend storing assembled tacos. Store the ground pork, tortillas, and taco toppings separately and assemble when you're ready to eat.

*Nutrition information includes taco meat and corn tortillas

Nutrition

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