Crispy Pork Tostadas with Pico De Gallo and Lime Crema

If you love tacos and nachos, you’ll adore these crispy pork tostadas. They combine the best of both worlds: a crunchy, cheesy base topped with savory spiced pork, sautéed veggies, fresh pico de gallo and a tangy lime crema. Perfect for a fun and satisfying dinner that the whole family will enjoy.

This recipe is all about layering flavors and textures. The tortillas are toasted until golden and then topped with two types of cheese for a melty, crispy foundation. The pork is cooked with a Southwest spice blend and mixed with green peppers and onions, then finished with a touch of Tex-Mex paste. A quick homemade pico de gallo and a drizzle of lime crema bring everything together. Ready in under 30 minutes!

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Ingredients

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Halve, core and thinly slice green pepper crosswise into strips. Halve and peel onion; thinly slice one half. Finely chop remaining half until you have 2 tablespoons (for 4, thinly slice whole onion; finely chop a few slices until you have 3 tablespoons). Dice tomato. Zest and quarter lime.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground pork and Southwest Spice Blend; cook, breaking up meat into pieces, until browned, 3-4 minutes (it will finish cooking in the next step). If there’s excess grease, carefully pour it out.
3. Add green pepper and sliced onion to pan with pork. Cook, stirring, until veggies are tender and pork is cooked through, 5-7 minutes. Add Tex-Mex paste and ¼ cup water (⅓ cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with pepper. Turn off heat; cover to keep warm.
4. Meanwhile, drizzle tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings); brush or rub to coat both sides. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide tortillas between 2 sheets; toast on top and middle racks, flipping tortillas and swapping rack positions halfway through.) Toast on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. Tortillas brown quickly-keep a close eye on them.
5. While tortillas toast, in a small bowl, combine tomato, chopped onion, juice from half the lime and a pinch of salt and pepper. In a separate small bowl, combine sour cream, a squeeze of lime juice and a pinch of lime zest to taste. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt.
6. Evenly sprinkle toasted tortillas with Mexican cheese blend and Monterey Jack. Return to oven until cheese melts, 1-2 minutes. Divide cheesy tortillas between plates and top with pork mixture, pico de gallo and crema. Serve with any remaining lime wedges on the side. (Ground pork is fully cooked when internal temperature reaches 160°F.)

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They may be smaller and crisp up faster, so keep an eye on them while toasting.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the pork and tortillas in a skillet or oven to maintain crispness.

Can I substitute the ground pork with another protein?

Absolutely. Ground beef, chicken or turkey are great substitutes. Adjust cooking time as needed.