Crispy Pork Tostadas with Pico De Gallo and Lime Crema

Craving something crunchy, cheesy and packed with flavor? These crispy pork tostadas are the answer. We start by toasting flour tortillas until golden and crisp, then top them with a melty blend of Monterey Jack and Mexican cheeses. A savory mixture of ground pork, green pepper and onion, seasoned with a southwest spice blend, adds hearty richness. Finish with a bright homemade pico de gallo and a drizzle of tangy lime crema for a dinner that’s as fun to eat as it is delicious.

Perfect for busy weeknights, this recipe comes together in under 30 minutes. The tostadas are customizable-pile on your favorite toppings or adjust the spice level to your liking. Serve them as a main dish or cut into wedges for a crowd-pleasing appetizer. Either way, they’re sure to become a regular in your dinner rotation.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.67 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView 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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions 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 TBSP. (For 4 servings, thinly slice both onion halves; finely chop a few slices until you have 3 TBSP.) Dice tomato. Zest and quarter lime.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and Southwest Spice Blend; cook, breaking up meat into pieces, until browned, 3-4 minutes (it’ll finish cooking in the next step). TIP: If there’s excess grease in your pan, carefully pour it out.
3. Add green pepper and sliced onion to pan with pork. Cook, stirring occasionally, 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). Bring to a simmer and cook until thickened, 1-2 minutes. Season with pepper. Cover to keep warm.
4. While pork mixture cooks, drizzle tortillas with 1 TBSP olive oil (2 TBSP 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 two sheets; toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting.) Toast on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. TIP: Tortillas brown quickly-keep a close eye on them.
5. Meanwhile, 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 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
6. Remove baking sheet with toasted tortillas from oven; carefully sprinkle with Mexican cheese blend and Monterey Jack. Return to oven and bake until cheese melts, 1-2 minutes. Divide cheesy tortillas between plates and top with pork mixture and pico de gallo. Drizzle with crema. Serve tostadas with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They will be smaller and have a different texture, but they will still be delicious. Adjust the toasting time as needed.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator. The tostada shells can be kept at room temperature. Reheat the pork mixture in a skillet and assemble just before serving.

Can I make the pico de gallo ahead of time?

Absolutely! The pico de gallo can be made up to a day in advance. Keep it refrigerated and drain any excess liquid before using.