Ground Pork Tacos
Ground Pork Tacos with carnita-inspired pork, warm tortillas, and your favorite toppings. Don’t forget the zesty lime crema to tie it all together!
Nutrition Facts
Ingredients
Instructions
Optional Quick “Pickled” Red Onion: In a medium bowl, combine the thinly sliced red onion, red wine vinegar, and sugar. Season to taste with salt; I add 1/2 teaspoon. Toss to coat; leave at room temperature and toss every 5 minutes or so while preparing the rest of the meal.
Lime Crema: In a small bowl, combine all the crema ingredients. Add 1/2 tsp lime zest and 2 tbsp lime juice; season to taste with salt and pepper; I add 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir and place in the fridge until ready to use.
In a large, cast-iron skillet, add the olive oil and heat to medium high. Add in onion and sauté for about 5 minutes or until turning golden. Add garlic and jalapeños and cook another 1–2 minutes, stirring constantly. Add seasonings and salt and pepper to taste (I add 1 and 1/2 teaspoons salt and 1/4 teaspoon pepper). Sauté for 1 more minute or until fragrant. Nothing should be burning/overly browning; reduce heat if necessary (nonstick skillet will take longer because it doesn’t hold heat the same). Press spiced veggies to the side of the pan, leaving room for the pork.
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Note 1: Optional toppings: ripe avocado, cilantro, lime wedges, red onions or pickled onions, Cotija or Monterey jack cheese (~1 cup), and/or lime crema.
Note 2: Spray tortillas with cooking spray and char over gas flames for a few seconds, flipping with tongs until lightly charred and soft. Fold in half and keep warm under a towel. Alternatively, warm tortillas in batches in a skillet on medium heat, flipping to heat both sides, then fold and keep under a towel.
Storage: Store lime crema, pickled onions, pork, and toppings separately in airtight containers in the fridge; use within 1 week. Freeze cooled pork in a freezer-safe container and tortillas separately for up to 3 months.
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Reviews from the Original Source
I had to make a couple substitutions based on what I had in the kitchen (plain Greek yogurt for sour cream, coconut milk for heavy cream, and diced chiles for jalapeños) but it turned out delicious. I love the way all the flavors work together with the onions and crema.
Made these for dinner tonight and they were delicious! Definitely will make again!
I had all the ingredients for this recipe except for fresh jalapeños but I used pickled instead. This was so easy and absolutely delish. I think the key is to use a cast iron pan to get a bit of a crisp on the pork. This recipe is a keeper!
Loved this! The pickled onions are a MUST in my opinion, and lots of them!
I’m dairy intolerant so I used coconut yogurt with a dab of mayonnaise for the base of the lime sauce.
This recipe has been put in the repeat rotation! This is now my 3rd time making it ;) AND it’s kid approved in our house!
Really e!asy and different enough from ground beef or chicken to make it extra. Love the fresh, cool crema with the spicy pork mix. So good!
Very, very good. Easy to make. The taste with the added lime crema is off the chart.
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