Ground Pork Tacos

4.60 from 10 votes

These ground pork tacos take less than 20 minutes to make! They're seasoned with bold Mexican spices then served in tortillas and topped with pickled red onion, and cilantro. Read the full post for step-by-step photos, storage instructions and ingredient notes.

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Prep Time5

Cook Time15

Total Time20

Servings: servings

Author: Molly

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.
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.
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.
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.
Remove the tacos from the heat and stir in the 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.

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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