Crispy pork tacos are a great way to use up any leftover pork, chicken, beef, or veggies!
Crispy Pork Tacos
I am totally jumping on the crispy taco bandwagon with this one. In my opinion, tacos are one of the greatest dishes of all time, and this crispy version certainly tops the list. These crispy pork tacos are stuffed with a combo of meat, cheese, and corn. They are pan-fried to a crispy perfection and then drizzled with the most addicting avocado cream sauce. This recipe is ready to eat in 20 minutes from start to finish (as long as you have leftover protein on hand). Give it a try, and check out some of the frequently asked questions about making this dish below!
What will I need to make this recipe?
1 cup shredded pork
1/2 cup fresh, canned, or frozen corn
1/2 cup crumbled cotija cheese
4 taco-sized flour tortillas
neutral cooking oil, like canola or vegetable
1 recipe avocado cream sauce (see below)
What kind of pork should I use?
If you have any leftover shredded pork on hand, that will do the trick. BBQ pulled pork works really well in this dish, and I use this recipe to make these tacos, but feel free to use whatever you have on-hand. If you have another pulled pork recipe that you would rather use, go for it!
Crispy Pork Tacos
Can I use another protein?
What is so great about this recipe is how versatile it is. I love leftover smoked pork for these crispy tacos, but you could use pulled chicken, ground beef, black beans: seriously, you could use just about anything you have leftover in the fridge. In addition, you can also switch up the cheese. This recipe is a great dish for leftovers, so get creative!
How do these crispy pork tacos reheat?
I honestly think these tacos are better served fresh out of the pan, but they can be wrapped in foil and reheated in the oven (keep in foil) until warm. You may just lose some of the “crispy.”
Are you looking for more great taco recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite taco recipes!
Ingredients
Avocado Cream Sauce
- 1 large avocado pitted and peeled
- 1/2 cup sour cream
- 2 tbsp olive oil
- 1/2 cup cilantro leaves
- juice from one lime
- 2 cloves of garlic peeled
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
Crispy Pork Tacos
- 1 cup shredded pork http://cookingandbeer.com/2017/04/loaded-pork-carnitas-street-fries/, other leftover meat may be used (see notes)
- 1/2 cup fresh, canned, or frozen corn warmed if needed
- 1/2 cup crumbled cotija cheese plus extra for garnish
- 4 taco-sized flour tortillas
- neutral cooking oil like canola or vegetable
Instructions
- Combine all ingredients for the avocado cream sauce in a food processor or blender. Blend until smooth, and set aside.
- On one half of each of the tortillas, divide the pork, corn, and cheese evenly among all four tortillas. Fold in half.
- Heat oil in a large skillet set over medium to medium-high heat. Be sure that the oil just completely covers the pan, but don't fill too high. Once hot, add the tacos (working in batches if needed). Cook for 3-4 minutes on each side or until brown.
- Serve immediately with avocado cream sauce, crumbled cotija cheese, and additional cilantro if desired. Enjoy!
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1 Comment
Wow this recipe really struck me. Tacos is my favorite food, crispy pork and dipping are great.