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Ground Pork Tacos

Quick and flavorful ground pork tacos with warm spices, ready in just 20 minutes for an easy weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Ground Pork Filling
  • 1 pound ground pork
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth
For Serving
  • 8-10 small corn tortillas
  • 1/2 cup diced white onion
  • 1/2 cup chopped fresh cilantro
  • lime wedges
  • your favorite hot sauce

Method
 

  1. Heat olive oil in a large skillet over medium-high heat until it shimmers slightly. Add the diced onion and cook for 3-4 minutes until it becomes translucent and starts developing golden edges. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the ground pork to the skillet, breaking it up with a wooden spoon or spatula. Let it cook undisturbed for 2-3 minutes to develop a nice brown crust, then continue breaking it apart and stirring. Cook for 6-8 minutes total until no pink remains and the pork develops caramelized bits.
  3. Sprinkle the chili powder, cumin, paprika, oregano, salt, and pepper over the cooked pork. Stir everything together and cook for 1 minute until the spices become fragrant and coat the meat evenly.
  4. Pour in the chicken broth and stir to combine. Cook for 2-3 minutes until most of the broth has been absorbed, leaving the meat moist but not soupy.
  5. Warm tortillas on a dry skillet or directly over a gas flame. Serve the ground pork with diced onions, fresh cilantro, lime wedges, and hot sauce.

Notes

Store leftover ground pork filling in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze portions for up to 3 months. Reheat gently in a skillet over medium heat, adding a splash of broth if needed to restore moisture. The pork filling actually tastes better the next day as the flavors have time to meld. Don't overcrowd the pan if doubling the recipe – cook the pork in batches for proper browning. Make sure your pan is hot enough before adding the pork; otherwise, it will steam instead of brown.