Crispy Pork Tacos

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These Crispy Pork Tacos are filled with shredded pork and Oaxaca cheese then pan fried to perfection. This easy taco recipe is a must make for your next taco night!

Taco night is a weekly occurrence in our household. It has become such a tradition that my family doesn’t see tacos on them menu they are asking “but what about the tacos?!” This family love of tacos leads us to try many different varieties. From traditional seasoned taco meat to steak tacos and baked chicken tacos, there isn’t a variation of tacos that we aren’t in love with.

These Crispy Pork Tacos are our latest obsession. I love them because they are really easy to make. My family loves them because they are crispy on the outside but melty and cheesy on the inside thanks to the Oaxaca cheese. They are a win all around and certain to have a permanent spot in our taco rotation.

Let’s talk about what you’ll need to make them:

Crispy Pork Taco Ingredients:

• PULLED PORK: One of my favorite kitchen secrets is to make a huge batch of slow cooker pulled pork and then portion it out and freeze it. That way I can use it for several different dinners. You’ll need about 3 – 4 cups for this recipe.
• TACO SEASONING: To season the pork. You can make your own taco seasoning or use your favorite store bought blend.
• WATER
• CORN TORTILLAS: When it comes to tacos, I prefer corn tortillas so that is what this recipe calls for. They crisp up nicely but still have a chewy bite to them.
• OAXACA CHEESE: This is a Mexican semi-hard white cheese. It is mild like a jack but stringy like mozzarella. It can be harder to find and if you cannot find it, you can substitute either shredded jack cheese or mozzarella.
• OIL: For cooking the pork and tacos.
• COTIJA CHEESE/CILANTRO: For garnish if desired.

Step by Step Photos and Instructions:

Just like any other taco recipe, making Crispy Pork Tacos is really easy! I’ve included step by step photos and instructions here to help you along your way.

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• STEP #1: Heat a little bit of oil in a cast iron, or other heavy bottomed skillet, over medium heat. Add pork and cook until warmed through. Add in water and taco seasoning. Continue cooking until taco seasoning and water have been absorbed into the meat. Remove meat from pan and set aside.
• STEP #2: Warm corn tortillas according to package directions to make them pliable (they may tear if you skip this step).
• STEP #3: Fill each corn tortilla with 1/4 cup of meat filling and sprinkle about 1 tablespoon of cheese into each taco. Fold over. You may need to press to close.
• STEP #4: In the same skillet that you cooked the pork, add 1 more tablespoon of oil. Cook tacos over medium heat until the shells are browned and the cheese is melted. Sprinkle with Cotija cheese and cilantro, serve immediately.

Serve with all of your favorite taco toppings, salsa, sour cream and Creamy Cilantro Sauce are favorites around here.

Storage and Leftovers:

While I prefer to eat these right after cooking, if you have leftovers, you can reheat the tacos in a medium skillet until they are warmed through and the cheese is melted.

Recipe FAQ:

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