Baked Pork Taquitos with Pico De Gallo and Creamy Guacamole

Craving something crunchy, cheesy and packed with flavor? These baked pork taquitos are the answer. Instead of deep-frying, we bake the rolled tortillas until golden and crispy, giving you all the crunch without the mess. Stuffed with seasoned ground pork and melted Mexican cheese, each bite is a perfect blend of savory and zesty.

Top them with a bright pico de gallo, a dollop of creamy guacamole and a dash of hot sauce for a fully loaded experience. Whether it’s taco night or you just want something fun, these taquitos deliver big on taste and texture.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly oil it with vegetable oil or nonstick spray. Wash and dry all produce. Halve, peel and thinly slice the yellow onion; mince a few slices until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onion and cook for 3 minutes. Add the ground pork and cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes. Stir in the Southwest spice blend, Tex-Mex paste and 1/3 cup water (1/2 cup for 4 servings). Simmer until thickened, 2-3 minutes. Remove from heat.
3. Meanwhile, drizzle the flour tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings) and brush or rub to coat evenly. Place the tortillas on a clean work surface. Spoon a heaping 1/4 cup of the pork filling onto one side of each tortilla, then sprinkle each with 1 tablespoon of the Mexican cheese blend. Roll up the tortillas starting from the filled side to form taquitos. Place them seam-side down on the prepared baking sheet, making sure they are snug so they don’t unroll. Bake on the middle rack until golden brown and crispy, 8-12 minutes.
4. While the taquitos bake, finely dice the Roma tomato. Zest and quarter the lime. In a small bowl, combine the diced tomato, minced onion, half the lime zest and a squeeze of lime juice. Season with salt to make the pico de gallo. In another small bowl, mix the guacamole, sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper to taste. Divide the baked taquitos among plates. Top with the pico de gallo, creamy guacamole mixture and hot sauce. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well for a gluten-free version. Warm them briefly in a dry pan or microwave to make them pliable before rolling.

How do I prevent the taquitos from unrolling?

Place the rolled taquitos seam-side down on the baking sheet and arrange them snugly against each other so they stay closed during baking.

Can I make the filling ahead of time?

Absolutely. Cook the pork filling, let it cool and refrigerate in an airtight container for up to 2 days. Assemble and bake when ready.