Ground Pork Tacos
This recipe for ground pork tacos is a hit in my house. They are crunchy, flavorful, cheesy, and delicious. Also, I love baking them in the oven and folding them over to create the perfect portable taco. These baked ground pork tacos are sure to be a hit in your household, as well! I used ground pork in these tacos, but you can use ground beef, ground turkey, or ground chicken too. Serve these with a creamy Salsa Crema for maximum yum!
Growing up, taco night was always at least once a week. But, my mom never used pre-made seasoning packages. She could have, but I think it was just easier to season the meat on her own, and cheaper in the long run. My family uses Adobo to season everything, including taco meat. I always use adobo, garlic, and some cumin to season taco meat. This is my favorite way.
How to make Ground Pork Tacos
I laid my tortillas out on an extra large baking sheet lined with parchment paper. I do not spray them with anything, or use any oil. They will get crispy just by baking on the parchment paper. Then, I season and cook my ground pork. You can use any ground meat, but my favorite is ground pork.
Once your pork is cooked, you will add a little cheese on top of all of the tortillas, then add a little pork on top of the cheese, followed by a little more cheese. Fold over the tortilla. Your may need to flip it over to get it to stay folded while you bake it.
Bake them in the oven for 7-10 minutes or until he cheese is melted and the tortillas have browned slightly. Remove from the oven and let them cool while sitting on the baking sheet.
How to make Salsa Crema
I combined salsa with sour cream to create this creamy dipping sauce with a kick. I used about 3/4 cup salsa and 1/4 cup sour cream. You can also do half and half. Just use your favorite salsa and sour cream.
Ingredients for Ground Pork Tacos
- 12 Small Tortillas (Street Taco Size)
- 1 lb ground pork
- Adobo Seasoning (or taco seasoning)
- Cumin
- Garlic Powder
- Mexican Blend Shredded Cheese
- Sour Cream and Salsa to make Salsa Crema (optional)
INSTRUCTIONS
- Heat oven to 400F
- On an XL baking sheet, add a sheet of parchment paper. Lay out 12 tortillas. Bake them for 3-5 minutes or until they puff up and get slightly brown. Remove from the oven and set aside.
- Add oil to a frying pan and heat
- Add the garlic and cook for 2 minutes
- Add the ground pork, adobo, and cumin. Once it is fully cooked, remove from heat.
- Add a little cheese on one half of each tortilla. Then, add a couple of spoonfuls of ground meat on top of the cheese, followed by a little bit more cheese.
- Fold over each tortilla. If the taco keeps opening, then try to flip over the taco to see if it sits better on the other side, As the cheese melts from the residual heat from the meat, it should stick.
- Bake the tacos on the baking sheet for 7-10 minutes or until the tortillas start to brown and the cheese is melted. Let cool slightly on the baking sheet.
Salsa Crema
- Combine 3/4 cup Salsa with 1/4-1/2 cup of Sour cream. Stir until it is smooth and creamy.
If you like this recipe, you may also like:
Ground Pork Tacos
Equipment
- XL Baking Sheet
- Parchment Paper
Ingredients
- 1 lb Ground Pork
- 12 Small Flour Tortillas Street taco or fajitas size
- 16 oz Mexican Cheese shredded
- 1.5 tsp Adobo Seasoning make sure it has salt in it
- 2 cloves Garlic minced
- 1/2 tsp Cumin
- 1/2 tbsp Olive Oil
Instructions
- Heat oven to 400F
- On an XL baking sheet, add a sheet of parchment paper. Lay out 12 tortillas. Bake them for 3-5 minutes or until they puff up and get slightly brown. Remove from the oven and set aside.
- Add oil to a frying pan and heat
- Add the garlic and cook for 2 minutes
- Add the ground pork, adobo, and cumin. Once it is fully cooked, remove from heat.
- Add a little cheese on one half of each tortilla. Then, add a couple of spoonfuls of ground meat on top of the cheese, followed by a little bit more cheese.
- Fold over each tortilla. If the taco keeps opening, then try to flip over the taco to see if it sits better on the other side, As the cheese melts from the residual heat from the meat, it should stick. (See Notes section for more tips)
- Bake the tacos on the baking sheet for 7-10 minutes or until the tortillas start to brown and the cheese is melted. Let cool slightly on the baking sheet.
Salsa Crema
- Combine 3/4 cup Salsa with 1/4-1/2 cup of Sour cream. Stir until it is smooth and creamy.
Definitely maximum yum!
These tacos are SO GOOD! The meat is flavorful and baking them in the oven is a genius technique. They come out crispy and delicious every time!
I can’t seem to get my tortillas as perfectly crispy as yours but these things are delicious! And they are small so I feel like I’m allowed to eat a lot of them 😀 It has become a stapled in the dinner rotation since little Daisy eats the shit out of them.
Knowing your daughter loves them means the most!! So glad you all enjoyed these!