Crispy Baked Pork Taquitos with Pico De Gallo and Guacamole

These crispy baked pork taquitos are the perfect way to enjoy rolled tacos without the mess of deep frying. We stuff flour tortillas with zesty ground pork and a blend of Mexican cheeses, then bake them until golden and crunchy. The result is a satisfying crunch that pairs beautifully with fresh toppings.

Top each taquito with a bright pico de gallo, creamy guacamole and a drizzle of hot sauce for a burst of flavor in every bite. This recipe is simple enough for a weeknight dinner but impressive enough for guests. Serve with lime wedges for an extra zing!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and lightly oil or coat with nonstick spray. Wash and dry produce. Halve, peel and thinly slice onion; mince a few slices until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. Add ground pork; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4-6 minutes. Stir in Southwest Spice Blend, Tex-Mex paste and ⅓ cup water (½ cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.
3. Meanwhile, drizzle tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings); brush or rub to completely coat both sides. Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 tablespoon Mexican cheese blend. Roll up tortillas, starting with filled sides, to create taquitos. Place seam sides down on prepared sheet. Tip: Make sure the taquitos are snug on the sheet to prevent unrolling. Bake on middle rack until golden brown and crispy, 8-12 minutes.
4. While taquitos bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest and a squeeze of lime juice. Season with salt. In a separate small bowl, combine guacamole, sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper. Divide taquitos between plates. Top with creamy guacamole, pico de gallo and hot sauce. Serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They may be smaller and more prone to cracking, so warm them briefly to make them pliable before rolling.

How do I store leftovers?

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer to restore crispiness.

Can I substitute the ground pork?

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