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Crispy Pork Tacos

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Crispy Pork Tacos

Crispy pork tacos are a great way to use up any leftover pork, chicken, beef, or veggies!

Crispy Pork Tacos

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!

Crispy Pork Tacos

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.”

Crispy Pork Tacos

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!

Crispy Pork Tacos


4 tacos

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


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, 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


  • 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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Crispy Pork Tacos

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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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