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Crispy Ground Pork Tacos
These crispy ground pork tacos come together quick and are still loaded with flavor in every bite. This one right here is getting made on repeat.
20 min 
Prep 10 min 
Serves 4
Ingredients
- 1 lb ground pork
- 2 tsp Creole Seasoning
- 1⁄2 tsp smoked paprika
- 1⁄2 tsp garlic powder
- 1⁄2 tsp cumin
- 1⁄2 tsp chili powder
- 2 tbsp tomato paste
- 1⁄4 cup water
- 8 corn or flour tortillas
- 1 1⁄2 cups shredded Monterey Jack or cheddar cheese
- 2–3 tbsp oil (for frying)
- Optional toppings for serving:
- chopped cilantro
- chopped onions
- Pickled red onion
- jalapeno
Ingredients
- 1 lb ground pork
- 2 tsp Creole Seasoning
- 1⁄2 tsp smoked paprika
- 1⁄2 tsp garlic powder
- 1⁄2 tsp cumin
- 1⁄2 tsp chili powder
- 2 tbsp tomato paste
- 1⁄4 cup water
- 8 corn or flour tortillas
- 1 1⁄2 cups shredded Monterey Jack or cheddar cheese
- 2–3 tbsp oil (for frying)
- Optional toppings for serving:
- chopped cilantro
- chopped onions
- Pickled red onion
- jalapeno
Directions
Heat a skillet over medium-high heat. Add the ground pork and cook, breaking it apart. Let it sit undisturbed for 1–2 minutes at a time so it develops crispy brown bits. Avoid stirring constantly.
Once the pork is mostly browned, drain excess grease if needed, leaving a little in the skillet for flavor. Stir in Creole Seasoning, smoked paprika, garlic powder, chili powder, cumin, and tomato paste. Add the water and cook the ground pork until it reaches an internal temperature of 160 degrees F. Remove from the skillet.
Lay tortillas flat. Sprinkle cheese over one half of each tortilla, then spoon the pork evenly over the cheese. Add onion and cilantro then fold each tortilla in half to close.
Wipe out the skillet and add a thin layer of oil over medium heat. Cook tacos 1-2 minutes per side, pressing lightly with a spatula until golden brown and crispy and the cheese is melted. Serve hot with optional toppings like pickled red onion and jalapeno.