Easy Ground Pork Tacos
- PREP 15min
- COOK 10min
- TOTAL 25min
Thanks to ground pork, these easy pork tacos come together fast. We recommend making our taco seasoning with chili powder, cumin, smoked paprika, coriander, and cayenne pepper. If you’re using store-bought taco mix, watch out for adding additional salt. Often the store-bought packages already have salt added, so you might not need to add any extra salt.
You Will Need
For the Tacos
1 teaspoon olive oil
1 pound ground pork or bulk ground sausage
1 to 2 tablespoons taco seasoning, see our homemade taco seasoning
1/4 cup water or more as needed (can substitute broth)
Salt to taste
Optional Toppings
Shredded cabbage, see notes
1 large avocado, pitted and mashed
2 tablespoons sour cream, see notes
Pickled onions, see our pickled onions recipe
Pico de gallo, see our pico de gallo recipe
Tomatillo salsa, see our roasted tomatillo salsa recipe
Lime, quartered
Directions
Prepare Pork
Heat a wide skillet over medium heat, then add the oil. When the oil is hot, press the pork down into the pan, spreading it out as thin as possible so that it browns evenly on one side for about 5 minutes.
When it begins to brown on one side, use a wooden spoon to break the pork into small crumbles. Continue to cook until browned on all sides, about 3 minutes.
Toss one tablespoon of taco seasoning with the pork. Taste a small crumble to see if it needs more seasoning and adjust from there — when using our homemade taco seasoning, we use two tablespoons.
Stir in the water and let it come to a simmer. The mixture will thicken and coat the pork. Taste, and then season with extra salt if needed.
Assemble Tacos
Wrap the tortillas in two stacks with aluminum foil, then place them in a 350° F oven for 10 to 15 minutes.
Fill each warmed tortilla with pork and your favorite toppings. We particularly love these with mashed avocado spread onto the bottom of each tortilla, then topped with pork, cabbage, pickled onions, and sour cream.
Adam and Joanne's Tips
- Cabbage: Raw shredded cabbage is a great option, but try our Mayo-Free Cilantro Lime Coleslaw for more flavor. Salting the cabbage before adding the dressing keeps this coleslaw salad crunchy and adds much more flavor. The dressing is simple — lime, honey, and olive oil.
- Making thinned sour cream: So it can be drizzled, stir two tablespoons of sour cream with a teaspoon or two of water (or lime juice).
- Make-ahead: The pork can be made up to 4 days in advance when stored in an airtight container in the refrigerator. Reheat the pork before serving — you may find adding a tablespoon or two of additional water helps to moisten the pork.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We included one avocado, 1 cup of cabbage, 2 tablespoons of sour cream, and corn tortillas in the calculations. The ground pork calculated was about 20% fat. Choosing a leaner option — such as ground tenderloin — would reduce the fat and calories.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste