Ground Pork Tacos

These ground pork tacos are so flavorful with perfectly seasoned ground pork, pickled onions, shredded lettuce, blackened corn, avocado, and chipotle ranch.

Course dinner, lunch, main meal pork

Cuisine American, Mexican, Tex-Mex

Keyword can you use ground pork for tacos, ground pork taco meat, ground pork taco recipe

Prep Time 15

Cook Time 10

Servings servings

Calories 583kcal

Author Beth Pierce

Ingredients

1 lb ground pork
½ medium yellow onion diced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
¼ teaspoon ground cayenne pepper
¼ cup water
1 tablespoon olive oil
1 cup corn kernels fresh, canned and drained, or frozen
8 (6-inch) flour or corn tortillas
¾ cup bottle ranch dressing
1 tablespoon adobo sauce

Taco Toppings

chopped cilantro optional
pickled onions optional
lettuce optional
avocado optiona;
Cotija cheese optional
pickled jalapenos optional

Instructions

Brown the ground pork in a large skillet over medium heat. About halfway through the browning process, add the onions. Cook until the pork is browned and the onions are soft.
Reduce the heat to low and stir in the ground cumin, garlic powder, salt, dried oregano, smoked paprika, ground black pepper, red pepper flakes, and ground cayenne pepper. Add the water and bring the mixture to a simmer. Simmer for 5 minutes or until the water evaporates and the pork is coated.
Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the corn and cook for a couple of minutes without disturbing. Then, stir and cook for several more minutes or until the corn is slightly charred.
In a small bowl, mix the ranch dressing and adobo sauce.
To assemble the tacos, spoon the pork mixture into the warmed tortillas and divide the blackened corn and other toppings evenly between the tacos. Drizzle the Chipotle ranch over the assembled tacos.

Notes

These tacos are customizable to suit everyone’s taste. You can use soft flour or corn tortillas or white or yellow crispy taco shells. Top with your favorite taco toppings, like lettuce, tomatoes, cheese, guacamole, and sour cream.
Store chipotle peppers in adobo sauce in an airtight container in the fridge for up to 2 months. For more extended storage, flash-freeze them with a little adobo sauce on top of them on a baking sheet covered with parchment paper. Once fully frozen, move them to freezer zipper bags and freeze for up to 6 months. I use them in my crock pot chicken tacos and Texas chili.
Any leftover seasoned pork mixture and toppings should be stored in separate airtight containers in the refrigerator. Reheat the pork mixture in the microwave at reduced power and assemble your tacos.

Nutrition